Banana pancakes with golden syrup
Decadent banana pancakes with macadamias and golden syrup. The banana goes into the pancake batter in this twist on banana fritters.
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Sticky banana pancakes with golden syrup. Photo: Jennifer Soo
- 150g plain flour
- 1 tsp baking powder
- Pinch of salt
- 2 eggs, separated
- 1 tbsp caster sugar
- 250mL milk
- 1 tsp vegetable oil
- 2 bananas
- Oil or butter for the pan
- 50g macadamia nuts
- Icing sugar for dusting
- Golden syrup for serving
Sift the flour, baking powder and salt into a bowl and make a well in the centre. In a second bowl, whisk the egg yolks, sugar, milk, and oil together, then pour into the dry ingredients, whisking until smooth, without over-mixing. Strain to remove any lumps, and rest in the fridge for 30 mins.
Peel and slice the bananas and stir into the batter. Beat the egg whites until peaky, and gently fold into the batter.
Heat 1 tsp oil or butter in a hot non-stick frying pan and add 2 tbsp of banana batter. Cook over gentle heat for 2 minutes until golden brown, turn once and cook for a further minute or until golden brown.
Repeat with remaining batter.
Lightly crush the macadamias. Serve two pancakes per person, dust with icing sugar and scatter with macadamias. Serve with golden syrup.