RECIPE
CARAMELISED BANANA AND HAZELNUT PANCAKES By Ellie Cook
I’d always heard of buttermilk pancakes as some amazing, otherworldly treat only available in restaurants, but I’d never realised just how easy they are to make at home! This makes a thick, blob-able batter rather than a pourable one, so they won’t really spread in the pan, so don’t worry if they’re not perfect circles! It’s the taste that counts, anyway. Plus, the most decadent and delicious topping that also happens to be one of your five a day? Count me in! This recipe serves two hungry brunchers Ingredients For the pancakes: 1 1/2 cups self-raising flour 1 teaspoon caster sugar 1/4 teaspoon bicarbonate of soda 38
1 egg 1/2 teaspoon vanilla extract 1 cup buttermilk 2 tbsp melted butter For the topping: 2 ripe bananas 2 tablespoons caster sugar 2 tablespoons maple syrup A handful of blanched hazelnuts Method Measure the dry pancake ingredients into a large mixing bowl and stir together to combine. Measure the wet ingredients into a separate bowl or jug and whisk together. Make a well in the centre of the dry ingredients, and slowly pour in the wet mix, whilst whisking to avoid any lumps. Lightly butter a large, non-stick Cibare Magazine
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