When is the best time to eat pancakes you ask? Anytime!!!!
I have been experimenting, to give you one of the most amazing pancake recipes ever! Have them for breakfast, brunch, lunch, hey have them for dinner or dessert whenever! The pancakes themselves are not overly sweet and so you can dress them in whatever way you like.
This batter is not as simple as other pancakes batters to make, but the small extra effort is worth it. So why not whip these up this week, and enjoy them with your friends and family.
These are the ingredients that make this recipe extra special.
Greek Yoghurt: Cooking and baking with greek yoghurt is similar to using sour cream it provides a better texture in your finished products, making them tender and moist. It also has a pronounced tangy flavour which balances out the sweetness of the caramelised bananas and syrup you will dress your pancakes with later.
Separated eggs: Separating your eggs, means we can whip the whites until they are well aerated and incorporate that air into the pancakes, making them light and fluffy!
Baking Powder: We use baking powder instead of baking soda in this recipe because it doesn’t leave an after taste like baking soda does. If you don’t have baking powder and only have baking soda, you can still use it. The greek yoghurt is acidic so it will react with it to.
Caramelised Bananas: Of course you can top your pancakes with plain sliced bananas, but if you have the time, caramelising your banana slices is worth those few extra minutes of effort! It’s something that takes only a few minutes but adds a great look, texture and flavour to these pancakes.
Some Recipe Tips:
To keep the pancakes warm you can preheat your oven to a low setting when you begin the batter and once you make the first one you can place on a tray into the oven switched off to keep them warm until you are finished!
You can serve the pancakes with golden or maple syrup, honey, plain yoghurts or even ice cream!
|Prep Time: 5 minutes||Cooking Time: 15-20 minutes||Total Time: 20 minutes|
Course: Breakfast, brunch
Key words: Pancakes, caramelised banana, honey, pecans
- 80g Self-raising Flour
- 140g Greek Yoghurt
- 2 Tbsp Caster Sugar
- 2 Tbsp Melted Butter (unsalted)
- 1 Tsp Baking Powder
- 2 Medium Eggs Separated
- 2 Tsp Milk
- Pinch of Salt
- 1/2 Tsp Vanilla
- Oil/ Butter for frying
- 2 Bananas
- 2 Tsp Caster Sugar
- 2 Tsp Butter
- Separate your eggs into 2 bowls.
- In the bowl with the yolks, add the milk, melted butter. vanilla and greek yoghurt, whisk that together until combined.
- To that sieve in the flour, baking powder, salt and sugar. Whisk that until combined. Then move on to the egg whites.
- Whisk the egg whites until they are soft peak (past foamy, more opaque and peaking a little).
- Then add 1/3 of the whipped egg whites to the base mixture and fold in, add in the other 1/3 and fold and the last 1/3 and fold in until there are little to no streaks.
- Add a little butter or oil to a pan and spoon the pancake mix in the pan. Cover with a lid for 1-2 minutes and cook over medium heat.
- Flip the pancakes and cook on the other side with the lid covering for 1 minute.
- Repeat until all the mix is finished.
- To make the caramelised bananas:
- Add the sugar and butter to a pan over medium heat. Slice the bananas and add them to the pan when the butter is melted add the sliced bananas and fry until golden on both sides.