These tasty treats are ideal for a decadent brunch or a fun dessert.
Ingredients
- 80 g unsalted butter
- 225 g self-raising flour
- 3 tbsp golden caster sugar
- 1 medium egg
- 250 ml whole milk
- 2 tsp vegetable oil
- 1 tsp ground cinnamon
- 4 small bananas, halved lengthways
- 150 ml maple syrup
- 75 ml double cream
- 50 g lightly salted roasted peanuts
- Whipped cream, to serve
Instructions
1 Melt 40 g butter in a small pan over a medium heat. Continue cooking, stirring, until it smells nutty and turns a deep golden colour. Transfer to a bowl, scraping the lovely brown bits and set aside to cool.
2 Put the flour and 2 tbsp caster sugar in a bowl and make a well in the centre. Mix in the egg, browned butter and half the milk to make a thick and smooth batter. Slowly whisk in the remaining milk.
3 Heat a large frying pan over a medium-high heat. Brush with oil, then spoon in 2 tbsp of the batter to make a 6 cm pancake. Repeat to make as many pancakes that will fit the pan. Cook for 2–3 mins. When bubbles appear on the surface, flip and cook for 1–2 mins more. Keep warm in a low oven, and repeat with the remaining batter.
4 Mix the remaining caster sugar and the cinnamon. Sprinkle over the cut side of the bananas. Melt the remaining butter in the pan, add the bananas and cook for 2 min, cut-side down until golden. Add the maple syrup, cream and peanuts; cook for 1 min until slightly thickened. Serve the pancakes topped with a banana, sauce and whipped cream.
ALSO SEE:
Gluten free Dutch baby pancake with blueberry compote and ice cream
Feature Image: W&H
