Turn overripe, blackened bananas into sweet, fluffy American-style pancakes. Serve with syrup and crunchy, toasted pecan nuts as a delicious brunch treat
Nutrition and extra info
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
The rising spring sap of a number of varieties of maple tree …
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven. If you like,
Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts.