AKA American buttermilk pancakes with banana slices in them… drowned in maple syrup.  Oh, yes please!

My Mum and MIL dined on these in Hong Kong when I was a toddler, the memory remained and the recipe, whilst it has morphed with input from both Mum and me over the years (decades actually, eek!) is still as sigh-inducing as always. I often wonder what I was eating whilst they stuffed banana hotcakes down their throats. Probably best not to know, really. It would only be upsetting.

Sift 110g plain flour, 1/2 tbsp baking powder, 1/2 tsp bicarbonate of soda and 1 tsp sugar into a medium bowl.

Pour 170ml buttermilk into a jug, then into that whisk 1 large egg and 1 tbsp very soft unsalted butter.

Pour the liquid onto the flour and whisk together to get a smooth, thick batter. If it’s a bit too stiff for your liking, add another tbsp or so of buttermilk. You don’t want it too liquid though.

Thick, innit?

Slice a banana (this was a bit mean actually – it only worked out to about 2 slices per pancake)

Heat a mean slick of butter in a frying pan and spoon out your pancakes. Make them whatever size you like. I usually do a heaping dessertspoon of batter for each.

Carefully site your slices of banana on top of each pancake. I press them down a bit to bed them in.

Once the bubbles appear, it’s time to flip them over.

Flip! Mmm… you might like to use a spatula/fish slice type thing. This isn’t really in the pancake tossing set.

Keep them warm and serve, or if you like running backwards and forwards to the kitchen, make them to order, as it were.

Be sure to crack open the maple syrup….

They’re fluffy, so they like to soak up plenty of maple syrup. Mind you, they never manage to soak up the amount that Alex pours over them, so let that be a lesson. To someone?

Treat yourself this weekend hey?

———————

Banana Hotcakes

PRINT THIS RECIPE (opens in a new window)

110g plain flour
1/2 tbsp baking powder
1/2 tsp bicarbonate of soda
1 tsp sugar

170ml buttermilk
1 large egg
1 tbsp very soft unsalted butter.
1 or 2 bananas, sliced

Sift the flour, baking powder and bicarb into a medium bowl.
Measure the buttermilk into a jug, then whisk in the egg and butter.
Once it’s combined, pour the liquid onto the flour and whisk together to get a smooth, thick batter. If it’s a bit too stiff for your liking, add another tbsp or so of buttermilk. You don’t want it too liquid though.
Slice up a banana or two.

Heat a mean slick of butter in a frying pan and spoon out your pancakes. Make them whatever size you like. I usually do a heaping dessertspoon of batter for each.
Carefully site your slices of banana on top of each pancake. I press them down a bit to bed them in.

Once the bubbles appear, it’s time to flip them over. You might like to use a spatula/fish slice type thing. This isn’t really in the pancake tossing set.
Keep them warm whilst you finish up the batter and serve, drenched in maple syrup.

5 Responses to “Banana Hotcakes”

1. Kirsten says:

   14 November, 2009 at 2:26 am

   YUM, these look so good! I’ll have to try it out this weekend!
2. Ellie says:

   4 February, 2011 at 4:08 pm

   Wow these look so delicious!
3. Anna says:

   9 February, 2011 at 8:42 pm

   Funnily enough, I have some bananas in the fruit bowl right now and was going to make banana bread, but then I thought…mmmm… hotcakes
4. Harriet says:

   23 February, 2011 at 5:13 pm

   These are great! And really easy to make. See my efforts here: http://www.bitemeblog.com/journal/2011/2/23/my-new-favourite-brunch.html
5. Anna says:

   10 March, 2011 at 3:51 pm

   Thanks Harriet Love your blog – and your photography!