Banana Pancakes With Whipped Maple Butter

Pancake Day is upon us people! It's time to throw all of your every day eating habits out of the window and indulge in pancakes for dinner and dessert tonight! Who's with me? Last year, I created a delicious stack of bacon and maple syrup pancakes which you can find here. But now I am excited to share a recipe from 'A Year Full Of Recipes', brought to you from Parragon Books Ltd, Love Food, © Parragon Books Ltd 2015. Feast your eyes on these irresistible 'Banana Pancakes with Whipped Maple Butter...' 

You will need:

150 g plain white flour

250 ml buttermilk

1 large egg

1 1/2 tsp baking powder

1 tbsp caster sugar

3 ripe bananas

Finely grated zest of 1 orange

2 tbsp melted butter

1 tbsp sunflower oil (for oiling the frying pan)

Pinch of salt

Topping

85 g butter

4 tbsp maple syrup


First up, sift 150 g of plain flour into a bowl and add the caster sugar, baking powder and salt...

Now spoon in the buttermilk...

... and crack in an egg. Whisk the ingredients until you have formed a smooth consistency.

Then peel and mash two and a half ripe bananas (save the other half, as that'll be used in the recipe later on!).

... Grate the zest of 1 orange.

Pop the mashed bananas and orange zest into the mixing bowl and set aside whilst you heat up the butter in a saucepan, over a low heat. As soon as you have your golden liquid, add that to the rest of the batter.

Whisk away until you have a frothy, smooth pancake mix.

It's time to whip out your frying pan. So drizzle a tablespoon of sunflower oil into a dry, clean saucepan and place over a medium heat. Now carefully spoon in a soup ladle(full) of batter into the pan and cook your pancake puddle on one side, until bubbles start to appear on the surface. Then gently (or courageously!) flip over your pancake and cook on the other side until golden brown. Repeat the process with the rest of the batter and then get stacking!

Now for that swoon worthy whipped maple butter topping. For this, you simply need to beat together 85 g of unsalted butter and 4 tbsp of maple syrup until light and fluffy.

It's as simple and sensational as that!

Slice the remaining banana and serve with the pancakes...

Now whilst the pancakes are still warm (ideally piping hot from the pan) spread the maple butter over every surface so you create a glossy, sweet glaze...

Just before you serve and get stuck in, lightly coat a dusting of icing sugar over your creation...

Then wait not a minute longer...

... and get right royally stuck into your heavenly stack of homemade banana pancakes! I have already done a taste test and can confirm that they are as light and fluffy as clouds, and the whipped maple butter adds that extra tasty sweetness. YUM! Happy Shrove Tuesday! Let me know what you're whipping up tonight in the comments box below...