4g fibreper serving
12g proteinper serving
Pancakes with Banana & Maple Syrup
Towering stacks of golden, fluffy pancakes with sliced banana cascading down the sides and maple syrup running in glossy rivers over the edges.
Ingredients
Serves 4- 2eggs
- 200 gplain flour
- 250 mlmilk
- 1 tbspsugar
- 1pinch salt
- 4 tbspmaple syrup
- 45 gbutter, 30 g melted for the batter and 15 g reserved for frying
- 2 tspbaking powder
- 3bananas, sliced
Method
- Whisk the flour, baking powder, sugar and salt together in a large bowl.
- In a jug, beat the eggs, milk and 30 g melted butter until smooth. Pour into the dry ingredients and stir until just combined; a few lumps are fine, and overmixing makes them tough.
- Heat the oven to 100°C/80°C fan to keep the pancakes warm. Heat a large non-stick frying pan over a medium heat and add a little of the reserved 15 g butter. Use the batter to make 12 small pancakes, cooking three at a time with room to spread.
- Cook for around 2 minutes, until bubbles rise to the surface and the edges look set. Flip and cook for another minute until puffed and golden underneath.
- Keep the cooked pancakes warm in a low oven while you work through the rest of the batter, adding a little more of the reserved frying butter to the pan between batches.
- Stack three pancakes on each of four warm plates. Divide the sliced bananas and 4 tbsp maple syrup evenly over them and serve.
Per serving
- kcal
- 493
- protein
- 12.1g
- fibre
- 3.7g
- carbs
- 79.7g
- fat
- 15.1g
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