- 150 g Plain flour
- 1 tsp Baking powder
- 1/4 tsp Bicarbonate of soda
- 1/4 tsp Salt
- 1/2 tsp Vanilla extract
- 1 tbsp Caster sugar
- 150 ml Buttermilk
- 70 ml Full fat milk
- 1 Large egg
- 2 tbsp Butter melted
- 2 Bananas thinly sliced
- Crispy bacon maple syrup and butter to serve with the pancakes
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Sieve the flour, baking powder, vanilla powder, bicarb of soda and salt int a mixing bowl then add in the caster sugar and stir well,
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Pour the buttermilk and milk into a measuring jug. Whisk in the egg then pour in the melted butter. Stir well,
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Add the buttermilk mixture to the flour mixture and whisk together briefly, don't worry about any small lumps. To keep the batter light do not over whisk at this point,
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Let the batter rest for 15 minutes then heat up a medium sized frying pan and melt a knob of butter into it,
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Turn down the pan to a medium heat and pour in half ladles of pancake mix (I only manage 2 at a time),
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When small bubbles begin to form on the surface of the pancake add a few slices of banana before flipping the pancakes to cook for a minute or two on the other side,
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Keep the pancakes in a low oven until all the pancakes are cooked and you have fried off the bacon until crisp,
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Serve the pancakes with a dot of butter, some crispy bacon and plenty of maple syrup.
This recipe makes 7 or 8 pancakes. They keep well in the fridge overnight. Just re-heat in a warm oven or in the toaster the next day. Alternatively you an freeze the cooked pancakes and defrost them in the toaster, oven or in the microwave.