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Banana nut pancakes

Name: Banana nut pancakes
Yield: 12
Ingredients: 1 cup Flour; 1 Tbsp Caster sugar; 1 tsp Baking powder; ¼ tsp Baking soda; 1/8 tsp Salt; 1 large Egg; 1 cup Buttermilk (Main); 3 Tbsp Butter, 1 Tbsp melted for batter, the rest for cooking pancakes; 2 Bananas, mashed, if the bananas are large you may need only 1 (Main); 1 cup Walnuts, blitzed, or use pecans or hazelnuts (Main); 1 sprinkle Lemon zest, or use orange zest; 1 pottle Greek yoghurt, and creme fraiche, whipped together with a little lemon juice for serving; 1 bottle Maple syrup, as much as needed for serving, otherwise serve with blueberry cherry compote below; ½ cup Water; 2 Tbsp Honey, you may need 3 Tbsp, according to taste; 1 punnet Blueberries (Main); 200 g Cherries, pitted and chopped (Main); 2 Oranges, juiced, plus zest of 1

makes 12

Tam West

Warren Elwin

Food writer

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Make a simple buttermilk pancake batter and, for a special and nutritious breakfast, add banana and nuts to the mix. Cook and serve with yoghurt and creme fraiche, and top with maple syrup. Or do as we did and instead of the maple, top with a summery cherry and blueberry compote.

Pancakes

1 cup	Flour
1 Tbsp	Caster sugar
1 tsp	Baking powder
¼ tsp	Baking soda
1/8 tsp	Salt
1 large	Egg
1 cup	Buttermilk (Main)
3 Tbsp	Butter, 1 Tbsp melted for batter, the rest for cooking pancakes
2	Bananas, mashed, if the bananas are large you may need only 1 (Main)
1 cup	Walnuts, blitzed, or use pecans or hazelnuts (Main)
1 sprinkle	Lemon zest, or use orange zest
1 pottle	Greek yoghurt, and creme fraiche, whipped together with a little lemon juice for serving
1 bottle	Maple syrup, as much as needed for serving, otherwise serve with blueberry cherry compote below

Blueberry cherry compote

½ cup	Water
2 Tbsp	Honey, you may need 3 Tbsp, according to taste
1 punnet	Blueberries (Main)
200 g	Cherries, pitted and chopped (Main)
2	Oranges, juiced, plus zest of 1

Directions

Sift flour with caster sugar, baking powder, baking soda and salt.
Whisk egg with buttermilk until smooth. Gradually add the dry ingredients and 1 Tbsp melted butter and beat until smooth.
Fold in 1-2 mashed bananas, blitzed nuts and a little lemon or orange zest. Rest for 10 minutes or chill until ready to use.
To cook, melt remaining butter in a large frying pan until foaming. Add ¼ cup spoonfuls of batter and cook until bubbles appear on the surface (approximately 3-4 mins). Flip and cook until pancakes are golden on both sides, keeping them warm in the oven in a clean tea towel until ready to serve.
Serve pancakes topped with a dollop of yoghurt and creme fraiche, whipped smooth with a little lemon juice, then drizzle with maple syrup. Alternatively, as we have done, instead of the maple syrup, top the yoghurt/creme fraiche mix with a fresh blueberry cherry compote.
To make blueberry cherry compote, in a pan place water and 2-3 Tbsp honey, blueberries, cherries, the zest of 1 orange and the juice of 2. Gently simmer until mixture is syrupy, approximately 10-15 minutes. Refrigerate to store.