Baby Buttermilk Pancakes With Sticky Bananas & Brazils Recipe


Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
VegetarianMain Ingredient
Interest Group


 Plain flour6 Ounce (175 Gram)
 Fine sea salt1⁄2 Teaspoon
 Baking powder1⁄2 Teaspoon
 Soda bicarbonate1⁄2 Teaspoon
 Caster sugar1 Tablespoon
 Vanilla pod1 , seeds scraped
 Eggs2 , separated
 Butter1 Ounce, melted and cooled (25 Gram)
 Buttermilk7 Fluid Ounce (200 Milliliter)
 Milk3 1⁄2 Fluid Ounce (100 Milliliter)
 Sunflower oil2 Cup (32 tbs) (For Deep Frying)
 Caster sugar5 Ounce (140 Gram, For Serving)
 Brazil nuts4 Ounce, very roughly chopped (100 Gram, For Serving)
 Ripe bananas2 , thickly sliced into chunks (For Serving)
 Maple syrup7 Fluid Ounce (Plus Extra On The Side , For Serving, 200 Milliliter)
 Maple syrup1 Tablespoon (Extra On The Side)

Nutrition Facts

Serving size

Calories 924 Calories from Fat 347

% Daily Value*

Total Fat 40 g62%

Saturated Fat 10.9 g54.4%

Trans Fat 0 g

Cholesterol 123.6 mg

Sodium 464.9 mg19.4%

Total Carbohydrates 132 g44.1%

Dietary Fiber 5.2 g20.8%

Sugars 82 g

Protein 13 g26.4%

Vitamin A 7.3% Vitamin C 9%

Calcium 18.7% Iron 12.2%

*Based on a 2000 Calorie diet


1. Place the flour, salt, baking powder, bicarbonate of soda, sugar and vanilla seeds in a food processor and pulse briefly to blend. Add the egg yolks, butter, buttermilk and milk, then whizz to a smooth batter, scraping down the sides of the bowl once or twice. Whisk the egg whites in another bowl to soft, floppy peaks, then fold into the batter.
2. Heat a heavy-bottomed frying pan until you can feel a good heat rising, then lightly oil the pan. Using a small ladle, pour in the batter to make pancakes about 10cm in diameter. Cook for about 1 min until the tops are set and little holes appear in the surface. Flip the pancakes over, brown lightly on the other side, then transfer to a tea towel placed on a wire rack and keep warm in a low oven. Repeat with the remaining batter, stacking the pancakes as they are cooked.
3. To serve, pour the sugar into a mixing bowl and toss the Brazil nuts and bananas through it. Tip into a pan, heat through to melt the sugar, then toss together as everything begins to caramelise. When the nuts and bananas are golden brown, remove from the heat and stir in' the maple syrup. Arrange the pancakes on a serving dish and spoon over the nut and banana mix, then serve with extra syrup and a dollop of yogurt or creme fraTche.