Ingredients
The following ingredients have 4 Servings
- 4 tablespoons (2oz/57g) butter
- 2 cups (10oz/280g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 cups (16 floz/ 1/2 litre/480ml) buttermilk*
- 2 eggs
- 1 teaspoon vanilla extract, (optional )
- 3 medium bananas, (sliced )
Instruction
- First, melt the butter and set aside to cool.
- In a large bowl, mix together the flour, baking powder, soda, sugar, and salt.
- In a measuring jug, whisk together the buttermilk, eggs, and vanilla extract.
- Add the wet to the dry ingredients and lightly mix together. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop. The secret to thick, fluffy pancakes is not to over mix.
- Drizzle in the cooled melted butter and stir another few times. Resist the urge to continue to mix, lumps are perfectly fine.
- Put a non-stick frying pan or griddle on medium-low heat.
- Spoon one big spoonful of the batter per pancake. Let it naturally spread out itself so it remains thick. Don't spread out the batter with a spoon.
- Next, generously lay slices of bananas on top of the pancake batter. (Don't place them too close to the edge or they will slide off).
- Cook for roughly 4 minutes on one side. Turn them over when you see bubbles forming on the top of the pancake and the edges aren't a shiny, wet batter.
- Flip and cook for another on the other side for another 1-2 minutes to caramelize the bananas. Enjoy hot from the griddle with butter and maple syrup.
