Banana pancakes with crème fraiche and toasted almonds
These are always a hit with kids; the flavor of the pancakes is similar to freshly baked banana bread and smells wonderful wafting through the house in the morning. Try adding some cinnamon and nutmeg to add some more warmth to these pancakes during the winter months
Yield (serves): 4
Prep time: 10 minutes
Cooking time: 10 – 15 minutes
1 ½ cups (175 g) white flour
1 teaspoon baking powder
2 tablespoons white sugar
2 Free-range eggs, separated
1 ¼ cups (250 ml) whole milk
2 tablespoons unsalted butter
2 Very ripe bananas
2 Fresh bananas to garnish
¾ cup ((200 ml) Crème fraiche
Maple syrup, to serve
1. Place the flour, baking powder and caster sugar into a bowl and stir to combine.
2.Add the egg yolks, mashed bananas and milk to the bowl with the dry ingredients and whisk to make a smooth batter.
3. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter.
4. Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place large spoonfuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter.
5. To serve, divide the pancakes among four serving plates, top with a generous spoonful of crème fraiche and half a sliced banana, finish the dish by pouring over a generous dash of maple syrup and some toasted almonds.
Try adding some whole fresh blueberries to the pancake mix
You could also use natural yoghurt or if you’re feeling really decadent use whipped cream instead of crème fraiche