A big fluffy pancake (for two!) topped with caramelised bananas and chopped hazelnuts, perfect for sharing.
Course Pancakes & Waffles
Keyword banana, brunch, golden syrup, hazelnut, pancakes
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Izy Hossack
70gplain white flour
15g(1 tbsp) butter, melted
Pinchfine table salt
2tbspLyle’s Golden Syrup, plus more for drizzling
15g(1 tbsp) unsalted butter
2ripe bananas, peeled and halved lengthways or cut into rounds
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.