TCIF: Buttermilk Pancakes

Mimi ON Mar 04, 2011 AT 11:36 am

Buttermilk Pancakes with Bananas, Pecans and Maple Syrup

Buttermilk Pancakes with Bananas, Pecans and Maple Syrup

By Sarah Adams

Buttermilk Pancakes with Bananas, Pecans and Maple Syrup
(gluten-free option)

It’s that time of year again when we all go mad for pancakes… and why not? It takes no time at all to whip up a bit of batter, have fun flipping them over and then sit down to a lovely hot sweet dessert. I have included a Gluten-free option so that nobody has to miss out, the question is what’s your favourite topping?

Ingredients: The Batter
Makes 9 pancakes
55g plain flour or gluten-free flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon caster sugar
1 large egg, separated
142g buttermilk (half tub)
15g melted butter (have extra for your frying pan)

I used dove farm plain gluten-free flour.

Spoon the mixture onto your frying pan

Spoon the mixture onto your frying pan

Separate the egg putting the yolk in with all of the other ingredients then, using a hand blender, blend all of those together.

Whisk the white until stiff and fold into the batter.

Have a frying pan ready and place a small amount of butter in the pan.
On a medium heat, melt the butter and then add spoons of your batter.
Cook on one side for 1- 2 minutes (you will see little bubbles appear on the top side)
Flip the pancakes over and cook until golden brown.

Pro Tip: To get the right amount of batter into the pan for each pancake, I used an ice cream scoop.

To serve:
2 bananas
Some pecans
Good glug of maple syrup

Make a stack on the plate alternating with sliced banana and pecans.

Pour as much maple syrup on as you like, enjoy!


Sarah has her own website and custom makes cakes to suit every style, taste and dietary requirement; So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe: Toasted Coconut and Carrot Cupcakes

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