Ingredients (serves 2):
- 1 ripe banana – sliced
- 120g plain flour
- 1 1/2 tea spoons of baking soda
- 1/2 tea spoon of salt
- 1 tea spoon of sugar
- 1 egg
- 250ml milk
- 50g of cream cheese
- 1/2 tablespoon butter (slightly melted)
- 1/2 teaspoon of vanilla extract
- 1/2 punnet of blueberries
- Golden syrup
- Juice of 1 lemon
- Extra sugar to sprinkle over the pancakes
Start by mixing together the flour, baking soda, salt and sugar and then creating a well in the middle. In another bowl add the egg, milk, cream cheese, melted butter and vanilla extract and whisk well for a minute or so. Add about half of the milk mix into the well of flour and stir around a little. Once it’s fairly consistent add in the rest of the milk mix and stir until it’s fully smooth.
Warm a good non-stick frying pan, melt a knob of butter then add in a little of the mix into the centre of the pan. After 5-10 seconds sprinkle in some blueberries. Cook until golden brown underneath (you should see tiny craters appearing on the top when it’s close to being cooked underneath) and turn over for approximately half the time it took to cook on the first side. Once cooked, put to one side on a plate covered with tin foil and start on the next one. Repeat until all the mixture has gone.
To serve, stack the pancakes with alternating layers of bananas, lemon and sugar and cover with golden syrup!
PS: Check out the super slow motion pancake flipping video below!
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