Banana and blueberry buttermilk pancakes

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Banana and blueberry buttermilk pancakes

By Australian Banana's.

Prep: 20 mins
Cooking: 25 mins
Serves: 12

Ingredients

  • 21 1⁄2 cups plain flour
  • 11 1⁄2 tbs baking powder
  • 1⁄4 cup caster sugar
  • 1⁄4 tsp sea salt flakes, crushed
  • 600ml buttermilk
  • 1 egg, beaten
  • 2 tsp vanilla extract
  • 60g butter, melted plus extra for greasing
  • 4 Cavendish bananas
  • 125g blueberries
  • Thick greek yoghurt, extra banana slices and honey to serve

Method

  1. Sift the flour and baking powder together into a large bowl. Stir in the sugar and salt.
  2. Combine the buttermilk, egg, vanilla extract and melted butter in a jug. Pour into the dry ingredients and stir gently until combined.
  3. Set the batter aside for 5 minutes.
  4. Heat a large non-stick frying pan over medium heat. Brush base with extra melted butter.
  5. Grease 3 x 11cm ring moulds with spray oil and place into the pan.
  6. Fill each ring mould with a 1/3 cup of the batter and spread evenly in the moulds.
  7. Press a few blueberries into each pancake then top with a few slices of banana.
  8. Cook pancakes for 4 minutes or until the underside is golden and the top surface forms bubbles. Carefully remove the ring mould.
  9. Turn the pancakes over and cook a further 3-4 minutes or until golden and cooked through. Remove to a board. Repeat with remaining batter, berries and bananas.
  10. Serve warm topped with yoghurt, banana and a drizzle of honey.

Tips

  • Buttermilk is low-fat and makes light fluffy pancakes. If you don’t have buttermilk you can make your own by adding 1 tablespoon freshly squeezed lemon juice to 250ml (1 cup) full cream milk.
  • To reheat pancakes, place between baking paper and warm in a sandwich press.
  • If you don’t have rind moulds, spoon 1/3 cup of batter per pancake into greased frying pan.
  • These are great packed in a lunch box as a snack, cut pancakes into 4 wedges, sandwich 2 together with a little cream cheese.
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