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Baby buttermilk pancakes with sticky bananas & Brazils

  • 175g plain flour
  • ½ tsp fine sea salt
  • ½ tsp baking powder Baking powder bay-king pow-dahBaking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
  • ½ tsp bicarbonate of soda Bicarbonate of sodaBicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
  • 1 tbsp caster sugar
  • seeds scraped from 1 vanilla pod
  • 2 eggs, separated Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
  • 25g butter, melted and cooled Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 200ml buttermilk
  • 100ml milk Milk mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
  • sunflower oil, for frying Sunflower oilA variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
  • 140g caster sugar
  • 100g Brazil nut, very roughly chopped
  • 2 ripe bananas, thickly sliced into chunks Banana bah-nah-nahProbably the best known, most popular tropical fruit, their name probably derives from the…
  • 200ml maple syrup, plus extra on the side Maple syrup may-pul sir-rupThe rising spring sap of a number of varieties of maple tree…
  • natural yogurt or crème fraîche (optional)
  • Place the flour, salt, baking powder, bicarbonate of soda, sugar and vanilla seeds in a food processor and pulse briefly to blend. Add the egg yolks, butter, buttermilk and milk, then whizz to a smooth batter, scraping down the sides of the bowl once or twice. Whisk the egg whites in another bowl to soft, floppy peaks, then fold into the batter.
  • Heat a heavy-bottomed frying pan until you can feel a good heat rising, then lightly oil the pan. Using a small ladle, pour in the batter to make pancakes about 10cm in diameter. Cook for about 1 min until the tops are set and little holes appear in the surface. Flip the pancakes over, brown lightly on the other side, then transfer to a tea towel placed on a wire rack and keep warm in a low oven. Repeat with the remaining batter, stacking the pancakes as they are cooked.
  • To serve, pour the sugar into a mixing bowl and toss the Brazil nuts and bananas through it. Tip into a pan, heat through to melt the sugar, then toss together as everything begins to caramelise. When the nuts and bananas are golden brown, remove from the heat and stir in the maple syrup. Arrange the pancakes on a serving dish and spoon over the nut and banana mix, then serve with extra syrup and a dollop of yogurt or crème fraîche.