Banoffee Bananas With Buttermilk Pancakes Ginger And Cream Food

BUTTERMILK PANCAKES WITH BANOFFEE BANANAS & CREAM

Buttermilk Pancakes with Banoffee Bananas & Cream image

This is a very naughty dessert or breakfast/brunch dish - but it is nice to have a treat now and then, so why not! Glossy caramelised toffee bananas served sandwiched between light, fluffy pancakes and then topped with more bananas and syrup with whipped cream............how decadent is that!

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

whipped cream, to serve
100g plain flour
1 teaspoon baking powder
100ml buttermilk
30ml milk
2 large eggs, beaten
butter
4 bananas, peeled and sliced on an angle
50g brown sugar
50g butter
2 tablespoons golden syrup

Steps:

Pancakes: Sift the plain flour and baking powder together in a large bowl, and make a well in the centre. Pour in the eggs and buttermilk, then gradually whisk in the flour mixture, until you have a perfectly smooth batter. Add the milk if the batter seems a little thick.
Heat the butter or oil in a large, non-stick frying pan over a medium heat. Add 4 large spoonfuls of the pancake batter, spaced apart, to make 9cm round pancakes. Cook for 2 minutes, until golden underneath, then flip over and cook for a further 2 minutes, until cooked through. Remove, keep warm in a low oven and repeat with the remaining batter - makes about 8 pancakes in total.
Banoffee Bananas: Heat the sugar and golden syrup in a pan, until it forms a caramel or sticky thick sauce. Add the banana slices to the pan, shaking to coat well. Add the butter to the pan and heat for another 1-2 minutes.
To Assemble: Take one pancake and top with some of the banoffee banana and syrup mixture - place another pancake on top and add another spoon of the banana mixture; Add the whipped cream and drizzle any remaining banoffee syrup over and around the pancake stack. Drizzle some more ginger syrup over if there is not enough. Serve immediately whilst still warm.

BANANA BUTTERMILK PANCAKES

Banana Buttermilk Pancakes image

These banana pancakes are so fluffy and yummy, you won't be able to stop eating them...great with whipped butter. (Note: cook time listed is for each pancake)

Provided by Kittencalrecipezazz

Categories Breakfast

Time 16m

Yield 3 cups batter (approx)

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup mashed ripe banana (not pureed)
2 large eggs
1/4 cup butter, melted
1 teaspoon grated orange zest (optional)
oil (for frying)

Steps:

Preheat a griddle or frypan to med-high heat.
In a large bowl, mix flour, sugar, baking powder, baking soda, nutmeg and salt.
In another bowl, whisk buttermilk, mashed banana, eggs, melted butter and orange zest (if using); add to flour mixture, stir well until evenly blended Lightly oil griddle or frypan.
Pour approximately 1/4 cup pancake batter onto griddle, cook about 3 minutes on each side Repeat, until all batter is used up.
Keep warm in the oven.

BANANA BUTTERMILK PANCAKES

Banana Buttermilk Pancakes image

This recipe is a good way to use up bananas and want something a little different for breakfast or dinner. My daughter loves them with chocolate syrup on top but I prefer maple syrup. This recipe came from a back issue of Canadian Living magazine.

Provided by Irmgard

Categories Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1/3 cup chopped walnuts
1 cup mashed ripe banana (about 2)
2 cups buttermilk or 2 cups sour milk
2 eggs
1/4 cup butter, melted
butter (for frying)

Steps:

In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
Pour in about 3 tbsp.
of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
Flip and cook the second side for about 1 minute or until golden.

Nutrition Facts : Calories 478.6, Fat 21.9, SaturatedFat 9.4, Cholesterol 128.4, Sodium 581.6, Carbohydrate 58, Fiber 2.9, Sugar 17.2, Protein 14.1

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