With Pancake Day looming I thought I’d share my recipe for the best fluffy banana pancakes (even if I say so myself). The combination of spelt flour and banana makes for a nutty but naturally sweet flavour and they work really well with nut butters, maple syrup and winter produce such as forced rhubarb and pear.
Ingredients (serves 6-8)
For the pancakes
- 175g spelt flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 ripe bananas
- 175ml milk
- 1 large egg
- 1 tsp vanilla extract
- knob of butter for frying
- 100g pecans
- 3-4tbsp honey
- 1tsp sea salt
- maple syrup or honey
- either fresh banana, winter berries, finely sliced apple or pear, orange segments or poached rhubarb
- either almond, peanut or cashew butter
- Preheat the oven to 180c. Line a baking tray with baking paper. Toss the pecans in the honey and salt and evenly distribute on the prepared tray then bake for 10 minutes.
- Meanwhile, place the flour, baking powder and bicarbonate of soda in a bowl. Stir together and make a well in the centre.
- In a jug whisk together the milk, egg and vanilla extract then mash the bananas and add them in. Tip the contents of the jug into the dry ingredients and whisk together until you have a smooth, lump-free batter.
- Once the pecans are sticky and toasted set aside.
- Now you’re ready to cook the pancakes. Heat a large frying pan and add a knob of butter. Once the butter is gently foaming add 3 or 4 mounds of the pancake batter and cook on the first side until bubbles start to appear on the top, then turn over and cook for a couple more minutes. Continue cooking the pancakes in batches until you’ve used all the batter up.
- Serve with fresh banana, maple syrup and the honeyed pecans.