Thanks to Lyle’s Golden Syrup for sponsoring this post
Every year I look forward to pancake day – it’s usually in close proximity to my birthday and they’re also one of my all-time favourite things to make! I love to change up the flavours and try different types of pancake from savoury, dinner-appropriate ones to luxuriously dessert-y options.
This recipe is definitely a dessert-appropriate pancake – it makes a BIG fluffy one, like a cross between a souffle pancake and an American-style pancake, perfect for sharing between 2 for dessert (so perfect for Valentine’s day). To take things up a notch I caramelised some cut bananas in butter and Lyle’s golden syrup for a gooey sweetness which isn’t too overbearing. A handful of crushed hazelnuts stirred in with the bananas at the end adds a little crunch to each bite.
Of course, I drizzled the pancake with a bit more Lyle’s Golden Syrup before serving as it’s an essential pancake topping! I also added a dollop of yoghurt (or you can go with whipped cream or even vanilla ice cream).
Banana & Hazelnut Sharing Pancake
- 70 g plain white flour
- 1 tbsp granulated sugar
- 3/4 tsp baking powder
- 120 ml milk
- 2 eggs , separated
- 15 g (1 tbsp) butter, melted
- Pinch fine table salt
- 1 tbsp vegetable oil
- 2 tbsp Lyle’s Golden Syrup , plus more for drizzling
- 15 g (1 tbsp) unsalted butter
- 2 ripe bananas , peeled and halved lengthways or cut into rounds
- 30 g hazelnuts , crushed
For the pancake:
- Place the flour, sugar, baking powder, milk and egg yolks into a bowl. Stir with a whisk to combine to a smooth batter. Melt the butter in a medium non-stick frying pan then remove from the heat and add to the bowl, stirring to combine.
- In a separate bowl whisk the egg whites with the salt until you get stiff peaks. Take 1/3 of the beaten whites and mix them into the batter. Add the remaining egg whites and fold in gently until combined.
- Heat the oil in the same frying pan you were using earlier over a medium-low heat. Pour in the pancake batter and cover with a lid. Leave to cook for around 5-6 minutes until the top of the pancake looks almost fully set and the bottom of the pancake is golden brown. Use a spatula to gently loosen the pancake from the pan and then flip over (I find using 2 metal spatulas to be the best way to do this). Cook until the other side is golden (1-2 minutes) then slide the pancake out onto a serving plate.
For the bananas:
- Heat the Lyle’s Golden Syrup and butter in the frying pan over a medium heat. Once melted, add the bananas cut side down to the pan and cook until softened and golden underneath. Stir in the hazelnuts and then pour the contents of the pan over the cooked pancake.
- Serve with a drizzle of Lyle’s Golden Syrup and a dollop of
yoghurt or whipped cream if you’d like.
Sourdough Pumpkin Bread (Vegan)
- 200 g (3/4 cup plus 1 tbsp) pumpkin puree* (SEE NOTES if using homemade)
- 150 g (3/4 cup) light brown sugar*
- 90 g (1/3 cup + 2 tsp) neutral oil or light olive oil
- 2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- zest of 1 orange , finely grated
- 1/4 tsp fine table salt
- 150 g (3/4 cup) sourdough starter/discard (100% hydration)
- 120 g (1 cup) plain white (all-purpose) flour
- 1 tsp bicarbonate of soda (baking soda)
- 2 tbsp light brown sugar
- 3 tbsp pumpkin seeds/pepitas
- Preheat the oven to 180°C fan (350°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.
- In a large bowl, mix the pumpkin puree, sugar, oil, spices, orange zest and salt until smooth.200 g (3/4 cup plus 1 tbsp) pumpkin puree*, 150 g (3/4 cup) light brown sugar*, 90 g (1/3 cup + 2 tsp) neutral oil or light olive oil, 2 tsp ground cinnamon, 1/2 tsp freshly grated nutmeg, 1/2 tsp ground ginger, 1/8 tsp ground cloves, zest of 1 orange, 1/4 tsp fine table salt
- Stir in the sourdough starter. Lastly, add the flour and bicarbonate of soda. Fold together until just combined.150 g (3/4 cup) sourdough starter/discard, 120 g (1 cup) plain white (all-purpose) flour, 1 tsp bicarbonate of soda
- Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.2 tbsp light brown sugar, 3 tbsp pumpkin seeds/pepitas
- Bake for 55-70 minutes– a toothpick inserted into the centre should come out clean. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
- Allow to cool before removing from the tin, slicing & serving.