These American-style buttermilk pancakes are the fluffiest you'll ever taste. Topped with sticky caramelised banana and Brazil nuts, it's the perfect brunch time treat
- Serves: 6 persons
- 175g plain flour
- ½tsp baking powder
- ½tsp bicarbonate of soda
- 1tbsp golden caster sugar
- 1vanilla pod, seeds scraped from the pod
- 25g butter, melted
- 200ml buttermilk
- 100ml milk
- 140g golden caster sugar
- 100g brazil nuts, roughly chopped
- 2bananas, thickly sliced
- 200ml maple syrup
Step 1Put 175g plain flour, ½ tsp salt, ½ tsp baking powder, ½ tsp bicarbonate of soda, 1 tbsp golden caster sugar and seeds scraped from 1 vanilla pod in a food processor and blend. Add 2 egg yolks, 25g melted butter, 200ml buttermilk and 100ml milk, then blend to a smooth batter. Whisk 2 egg whites in a bowl to soft peaks, then fold into the batter.
Step 2Heat a little oil in a pan. Ladle in the batter to make pancakes about 10cm in diameter. Cook for about 1 minute until the tops are set and little holes appear in the surface. Flip the pancakes over then brown lightly on the other side.
Step 3Toss 140g golden caster sugar with 100g of roughly chopped brazil nuts and 2 thickly sliced bananas. Tip into a pan, heat through to melt the sugar, then toss as everything begins to caramelise. When the nuts and bananas are golden, remove from the heat and stir in 200ml maple syrup, then serve with the pancakes.