Banana pancakes with maple syrup-glazed pecans
Equipment
- hand blender
- crepe/pancake pan
- wok/sauté pan
Ingredients
- 1 medium banana overripe
- 120 ml milk
- 25 g caster sugar
- 1 medium egg
- 1 pinch salt
- 100 g self-raising flour
- ½ tsp bicarbonate of soda
- 1 knob butter
- 100 g pecans
- 3 tbsps maple syrup plus extra for drizzling
Instructions
- In a large measuring jug, add the banana (chopped), milk, sugar, egg and salt. Blitz using a hand blender (or use the jug blender attachment of a stand mixer, if you have one)
- Sift in the self-raising flour and bicarbonate of soda and pulse until just mixed in. Cover and chill in the fridge while you prepare the maple syrup-glazed pecans
- Turn your oven on to the lowest heat setting and put a heat-proof plate inside - this is to keep the first pancakes warm while you cook off the later ones
- Melt the knob of butter in a wok or steep-sided frying pan. Add the pecans and toss until lightly toasted
- Add the 3 tablespoons of maple syrup syrup and toss again until the pecans are completely coated. Set the pecans aside until the pancakes are cooked
- Heat your pancake/frying pan and add a teaspoon of vegetable oil. Turn the heat down to the lowest setting
- Pour in about 100ml/5 tablespoons of the batter into the centre of the pan so that it forms a circle. After about a minute, the top should begin to bubble and dry out slightly. Lift the edge every so often to make sure that it isn't beginning to burn on the bottom. Slide a spatula underneath and flip over to cook the other side. When both sides are cooked, put the pancake on the warmed plate in the oven. Repeat until all the batter has been used
- Divide the pancakes between 4 plates (or two, if you're both hungry!), sprinkle over the pecans, drizzle over a little more maple syrup and serve
