What you need
- 1 cup Self Raising flour
- ½ cup Buckwheat flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 tablespoon butter, or as needed
Topping
- 1 tablespoon of butter
- 2 medium ripe Bananas – sliced into 2cm pieces
- Juice of 2 oranges
- ½ cup walnuts
- Maple Syrup
Makes 8 pancakes
What to do
Sift flours, baking powder and salt into a bowl. Add the sugar and mix together.
Whisk the eggs, buttermilk and vanilla extract together then add to the flour mixture, then whisk until the batter is smooth and thick.
Place the bowl in the fridge for 20 minutes to allow the batter to rest and air bubbles to form so that you end up with fluffy pancakes.
Melt a little of the butter in a shallow fry pan (or a griddle) on medium heat
Drop some batter onto the melted butter – I use a 1/3 cup measuring cup so that all my pancakes are the same size.
Cook batter on moderate heat until bubbles start to form on the top and the sides dry up a little (about 2-3 minutes), then flip and brown on the other side for a further 2 minutes.
To make the topping, melt the butter in a shallow frypan over a medium heat.
Add the banana slices and allow to cook on one side for 2 minutes then carefully turn over and cook for a further 1 minute.
Add the orange juice and shake the pan a little. Cook until the orange juice just starts to thicken and turn sticky – about 30 seconds. Add the walnuts and shake the pan to mix them with the bananas and juice. Leave on the heat for a further 1 minutes.
To serve, place pancakes on a plate and top with caramelised bananas and walnuts, then drizzle with maple syrup .
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