This week, we had a day out in Skipton – antique centre visit, charity shop trawling, shopping and lunching. We stopped off in our usual coffee shop, down one of the pretty little side streets off the main drag. Justin had eggs Benedict and I went for the pancakes with caramelised bananas.
As soon as the food arrived, Justin wished he’d ordered what I’d ordered. Not that his eggs weren’t cooked to perfection – they were, It’s just that my pancakes looked magnificent!
I felt a little sorry for him so I decided that I’d make some cinnamon pancakes with caramelised bananas for this week’s Cakes & Bakes offering.
This pile should keep him going for a while!
The caramelised bananas were unctuous and sweet – and layered generously between the pancakes. Clotted or whipped cream makes for the perfect accompaniment.
It’s a great dish for extravagant brunch or hearty dessert.
Fancy trying it yourself? Click here to save the recipe to Pinterest.
- 200g/7oz self-raising flour
- 1½tsp baking powder
- ½tsp ground cinnamon
- 1tbsp golden caster sugar
- pinch of salt
- 3 eggs
- 25g/⅘oz butter, melted
- 200ml/fl oz milk
- A little butter or vegetable oil for cooking
- 2 bananas, peeled and sliced
- 60g/2oz soft brown sugar
- 1tsp vanilla extract
- 2tbsp hot water
- knob of butter
- Preheat the oven to 120ºC/250ºF/Gas mark ½
- In a large measuring jug (or mixing bowl), combine the flour, baking powder, ground cinnamon, caster sugar and salt Make a well in the centre and add the eggs, melted butter and milk. Mix well until there are no lumps
- Use a little butter or vegetable oil to grease a griddle or heavy-bottomed frying pan(s)
- Heat over a medium to high heat. When it begins to sizzle, carefully pour on the batter to form small circles of about 10cm/4" across
- When the top just begins to dry out around the edge flip it over and cook for a further minute
- Remove from the griddle/frying pan, place it on a heat-proof plate and put in the warm oven. Repeat this until all the batter is used up
- Put the sugar, vanilla extract and hot water into a heavy bottomed skillet frying pan over a high heat
- Allow it to begin bubbling rapidly before you add the sliced banana.
- Turn the banana over so that it's completely covered in the caramel
- Add the knob of butter and carefully mix in until completely melted and combined
- Serve hot with clotted or whipped cream
Sourdough pancakes are a quick, tasty and useful way of using up discard before refreshing your jar of sourdough starter.
I made some this morning because my starter has been sitting in the fridge half forgotten over the run up to Christmas. It’s now happily topped up and getting ready for one of my 24-hour loaves that I’ll begin making tomorrow.
Sourdough pancakes make a fantastic meal topped with a couple of rashers of crispy smoked bacon and a splash of maple syrup – or so Justin tells me. As a veggie, I have mine with a generous pouring of the syrup or runny honey. The sourness of the pancakes, the smokiness of the bacon and the sweetness of the syrup are a winning combo!
- 500 ml/17½ fl oz sourdough starter
- 1 egg
- 3 tbsp sugar
- 2 tbsp vegetable oil
- 1 tsp bicarbonate of soda
- 2-4 tbsp milk
- A little butter or vegetable oil for frying
- Pre-heat a griddle or large heavy-bottomed/cast iron frying pan over medium heat
- In a large measuring jug, combine the sourdough starter, egg, sugar, oil and bicarbonate of soda
- Depending on the consistency of your sourdough starter, stir in a couple of tablespoons of milk
- Melt a knob of butter or brush a little vegetable oil on the griddle/frying pan
- Once the griddle/frying pan is hot, slowly pour circles of batter to the size of pancake you desire
- Cook until the bubbles begin to look a bit dry
- Flip and cook the other side
- Repeat until all the batter has been used up
- If you're cooking up a large batch at a time, set your oven to the lowest temperature, place a couple of plates on the shelves and put the cooked pancakes on them as you go along
With Shrove Tuesday coming up next week we wanted to mark the occasion with some super-fluffy buttermilk pancakes with blueberries.
Buttermilk pancakes are famously American, so we’ve adapted a recipe originally by Martha Stewart – you don’t get much more all-American than her!
Since we received our PizzaSteel a few weeks ago, we’ve not stopped using it – it’s absolutely perfect for using on the stove-top as a griddle.
The buttermilk pancakes go so well with the blueberries – they have just the right amount of sweetness. Add a final drizzle of real maple syrup and they’re a perfect Pancake Day treat!
- 220g/7¾oz plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ½tsp salt
- 2 tbs sugar
- 2 large eggs, lightly beaten
- 600ml/21 fl oz buttermilk
- 60g/2oz butter, melted, plus extra for the griddle/frying pan
- 125g/4½oz blueberries
- Pre-heat griddle/frying pan to 190ºC/375ºF/Gas mark
- Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a medium-sized mixing bowl
- Add the eggs, buttermilk and butter and whisk to combine. Don't over-mix, the batter should have small to medium lumps
- Put the oven on its lowest setting
- Test the griddle/frying pan by sprinkling a few drops of water on it. If water bounces and spatters, it's hot enough
- Using a pastry brush, brush a little butter onto the griddle/frying pan. Wipe off any excess with some kitchen towel
- Using a 100g/4-ounce ladle, pour pancake batter, in pools 5cm/2 inches apart from one other. Scatter the top with a few blueberries
- When the pancakes have bubbles on top and are slightly dry around the edges (about 2½ minutes) carefully flip them over
- Cook until golden on the bottom (about 1 minute)
- Repeat with the remainder of the batter, keeping finished pancakes warming on a heatproof plate in the oven
- Serve with maple syrup
Shrove Tuesday – or Pancake Day – is the day before the start of Lent and the countdown to Easter. We don’t make a batch every year, but it’s always worth the effort when we do.
Proper pancake-making kit can make a huge difference to proceedings. Trying to dislodge a stuck-like-glue pancake from a frying pan – I’m sure we’ve all been there; it makes you just want to chuck the lot in the bin – pan and all!
I love mine with sliced banana and chocolate spread; Justin’s more traditional. He likes lemon juice & sugar or maple syrup & bacon. What’s your favourite topping?