Caramelised banana and peanut butter pancakes [RECIPE]

Being disappointed at missing out on riding with Pedal Power's Sunday Wanderers due to the storm overnight/this morning, what better way to cheer M and I up than with some indulgent pancakes!

Like much of the food world, we're obsessed with peanut butter at the moment (and separately working our way through some peanut butter M&Ms from the US of A!) so this was an easy flavour choice.

To make these pancakes, you will need:

  • 2 cups self-raising flour
  • 1/2 tsp bicarb soda
  • 1/3 cup caster sugar
  • 1 egg
  • 1 1/2 cups milk
  • knob melted butter
  • 1 tsp vanilla essence/extract

And for the fillings/topping:

  • 1 ripe banana, sliced (approx 2cm thick)
  • 25g peanut butter (go with whatever your favourite is - smooth, crunchy, whipped or otherwise)
  • maple syrup
  • block of milk or dark chocolate (I used a Ghirardelli dark chocolate square)
  • small leaves of mint (optional)

 

Method

  1. Sift flour into a large mixing bowl and add other dry ingredients
  2. Separately, mix wet ingredients together; then whisk into the flour mixture until smooth
  3. Melt a small amount of butter in a non-stick frying pan on medium heat, and pour desired amount of batter into the pan. Swirl out the batter so that it's reasonably thin (especially if you like the sides a little crispy) - this will give the banana a chance to caramelise later on)
  4. While the first side of the pancake is cooking, lay 5 or 6 slices of the banana on the uncooked side of the pancake and shave over some chocolate with a zester or grater.
  5. Once bubbles start to form (about 2 mins), flip the pancake and allow it to cook on the other side for about another 2 minutes, or until pancake is cooked and banana has started to caramelise
  6. Flip pancake out onto a plate (banana side up) and spread some peanut butter over while still warm - the peanut butter should melt and glide over the pancake.
  7. If feeling naughty, shave over some more chocolate, drizzle with maple syrup and garnish with some small mint leaves.
  8. Devour while continuing to cook pancakes for others; or if you have the patience of a saint, keep warm while you make enough to make a short stack!