Fluffy Caramelized Banana Pancakes
User Reviews
5.0
9 reviews
Excellent
Fluffy Caramelized Banana Pancakes
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These are simple fluffy pancakes topped with bananas in an unbelievably delicious buttery caramel-y sauce. Perfect for Pancake day, a romantic brunch for 2, or 'brinner' for the whole family.
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Ingredients
- 2 large eggs at room temperature if possible
- ⅓ cup plain flour
- ½ teaspoon baking powder
- ⅓ cup milk at room temperature if possible
- small pinch of salt
- a little oil for cooking or melted butter
- 4 tablespoons butter (or about ½ a stick)
- 3 tablespoons brown sugar
- 2 bananas medium ripeness if possible, sliced across the middle lengthways
- Greek yogurt or crème fraiche to serve (optional)
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Instructions
- Separate the eggs, putting the yolks in one medium-sized bowl and the whites in another.
- Add the flour and baking powder to the bowl with the yolks in, then slowly add the milk, stirring well to avoid lumps.
- Now whisk the egg whites with the salt until fluffy and thick with an electric handheld whisk. Gently fold them into the batter in the other bowl.
- Drizzle a little oil into a frying pan on a medium high heat, then ladle about a quarter of the batter into the pan. Let cook for a couple of minutes until it’s nice and golden, then flip over carefully and let cook for another minute or two on the other side. Slide onto a plate and keep warm in the oven while you cook the other pancakes.
- Now melt the butter and sugar together in another pan and let cook on a lowish heat for a few minutes.
- Turn the heat up to medium, then add the bananas to the pan, cut side down, and let cook in the sauce for another few minutes. Then carefully slide the bananas over with a spatula to cook on the other side until they are nice and soft and golden.
- Serve the bananas and sauce on top of the pancakes with the yogurt or crème fraiche (if using).
Equipments used:
Notes
- Adapted from Jamie Oliver’s banana pancakes recipe.
- Cooking process:
- Try not to overmix. Gently fold the egg whites into the mixture 'just' until it's mostly mixed in. It's fine if there are still a few white flecks of egg white visible.
- Make sure you cook the pancakes first. Keep them warm in the oven, then make the caramelized bananas. The sauce is ready when it's lost the 'separated butter' look and it has thickened a bit.
- I find it takes somewhere between 5 and 10 minutes to get the perfect caramelised bananas!
- Or maybe you're in the mood for waffles instead of pancakes?
- I sometimes pile my caramelised bananas on top of basic waffles instead of pancakes. To make my waffles (for 2) I use:
- 1 cup + 3 tablespoons (140 grams) plain flour / 1 teaspoon baking powder / 1 tablespoon sugar / 0.5 teaspoons salt / 1 egg / 1 cup milk {I just beat the milk slowly in to everything else in a jug, then let stand for a while before pouring into the waffle maker!} Let me know if you try this recipe instead!
Nutrition Information
Show Details
Calories
538kcal
(27%)
Carbohydrates
63g
(21%)
Protein
10g
(20%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Cholesterol
227mg
(76%)
Sodium
287mg
(12%)
Potassium
684mg
(20%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
1080IU
(22%)
Vitamin C
10.2mg
(11%)
Calcium
141mg
(14%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 63g | 21% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 227mg | 76% |
| Sodium | 287mg | 12% |
| Potassium | 684mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 10.2mg | 11% |
| Calcium | 141mg | 14% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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