Fruity buttermilk pancakes

    40 min

    These pancakes are thick, like a drop scone, and wonderfully light and fluffy. They can be left plain, but adding fruit, such as sliced banana, makes them infinitely more exciting, and more nutritious too. Here they are served with cinnamon-spiced yoghurt and a drizzle of honey. Serve straight from the pan, to enjoy at their best.

    3 people made this

    Serves: 6 

    • 115g (4 oz) self-raising white flour
    • 115g (4 oz) self-raising wholemeal flour
    • pinch of salt
    • 30g (1 oz) caster sugar
    • 2 large eggs, separated
    • pinch of paprika (optional)
    • 300ml (10 fl oz) buttermilk
    • 1 large banana, thinly sliced
    • 1½ tsp sunflower oil
    • To serve
    • 6 tbsp Greek-style yoghurt
    • ¼ tsp ground cinnamon
    • 6 tsp clear honey

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Sift the white and wholemeal flours and the salt into a large bowl, and tip in the bran left in the sieve. Stir in the sugar. Mix the egg yolks with the buttermilk and 1 tbsp cold water. Gradually beat into the flour mixture to make a very thick batter.
    2. Whisk the egg whites in a separate bowl until light and fluffy. Fold into the batter, then fold in the banana.
    3. Heat a griddle or a large, heavy-based, non-stick frying pan over a moderate heat, then lightly grease with a little of the oil. Spoon large, heaped spoonfuls of the batter onto the hot griddle or pan, spacing them well apart. You'll probably be able to cook 3 or 4 at a time, depending on the size of the griddle or pan.
    4. Cook for 1–2 minutes or until golden and firm on the underside and bubbles appear on the surface. Flip the pancakes over using a large palette knife, and cook on the other side for 1–2 minutes. Remove from the pan and keep warm while cooking the rest of the pancakes, lightly greasing the griddle or pan with more oil between each batch.

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    Some more ideas

    If buttermilk is unavailable, you can use 300ml (10 fl oz) semi-skimmed milk mixed with 1 tsp lemon juice.
    Use all white flour and no wholemeal.
    Add 2–3 tbsp sultanas or raisins with the bananas.
    For blueberry pancakes, make the batter with 225g (8 oz) self-raising white flour and sift it with 1 tsp ground allspice. Add 170g (6 oz) fresh blueberries to the batter instead of the banana.
    Make blackberry pancakes by adding 170g (6 oz) fresh blackberries instead of the banana.

    Plus points

    Buttermilk is traditionally the liquid left over after the creamy part of milk has been turned into butter by churning. Nowadays, though, buttermilk is usually made by adding a culture to skimmed milk. Whichever way it is made, buttermilk is very low in fat.
    Bananas provide readily absorbed carbohydrate as well as potassium, a mineral essential for the proper functioning of nerves, muscles and, indeed, all cells in the body. They are a fruit particularly popular with children, so this recipe makes a great healthy dish for young appetites.

    Each serving provides

    calcium; Vitamins A, B1, B2, B6, B12, E; copper; iron; potassium; selenium; zinc

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    Reviews in English (1)


    Excellent  -  18 Nov 2012