Shrove Tuesday is tomorrow! So, I thought there would be no better time to hoke out my favourite buttermilk pancake recipe from an awesome blog called fifteen spatulas. Her work and recipes are incredible and while I’ve made a few minor tweaks to this recipe, I’ve pretty much stuck to the original as it’s pretty darned awesome.
Personally, I’m a huge pancake fan for three reasons:
- They taste amazing
- The are so frugal and cheaply made – with just a few ingredients, you can have an incredible meal or dessert or snack
- Finally – they are so versatile – they can be fat or thin, sweet or savoury, big or small and as simple or complicated as you like. You can add any amount of things to your pancakes from herbs and spices, to chocolate, coconut and fruits.
I have made many a pancake – from the crepe style you know and love, to these fat buttermilk boys, which are my personal favourite. Trust me, they are sooooo simple and a great little project to involve the kiddies!!
I have made these little delights plain before and topped with bacon and maple syrup and they are divine. But since it’s Pancake Tuesday, I thought I’d pimp my pancakes and stuff them with peanut butter, top them with really simple caramelised bananas and then of course, drown them in maple syrup. The saltiness of the peanut butter has that familiar satisfying flavour combination that pancakes and bacon do.
You can stuff pancakes with lots of things, my favourite include nutella and apple sauce. But I’m thinking there are lots of savoury stuffing options out there too like cheese and pesto??
Incidentally – you really do need buttermilk for this recipe – it’s the acidity of the buttermilk that reacts with the baking powder and baking soda and causes these fluffy pancakes to rise. Regular milk just won’t have the same effect – but you can fashion your own buttermilk by adding about 1 tbsp lemon juice to 400 ml milk.
Anyhow – enough rambling, onto the recipe
Fluffy peanut butter-stuffed buttermilk pancakes with caramelised bananas and maple syrup
- 310g plain flour
- 60g light soft brown sugar
- 2.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 2 eggs
- 400 mls buttermilk
- 1 tsp vanilla extract
- 1/2 jar of peanut butter – i like crunchy, but smooth will do
- 2 bananas
- 2 tbsp light soft brown sugar
- lashings of maple syrup
- Combine the plain flour, sugar, baking powder and soda and salt into a large bowl.
- Mix the eggs, buttermilk and vanilla together in a jug.
- Mix the wet ingredients into the dry being SUPER careful not to overmix it – a little lumpy is good.
- Melt a couple of knobs of butter in a frying pan on a low-med heat.
- Ladle in the batter mix – i use my 1/4 cup so that each pancake is roughly the same size but a couple of tbsps of batter should be about right. Cook for a few mins until bubbles start to appear all over the surface.
- Once the pancakes are covered in bubbles, spoon in 2 tsp peanut butter onto the centre of each pancake.
- Cover the peanut butter with a little more pancake batter so that you can no longer see the peanut butter.
- Flip your pancakes and cook for a few minutes more so that the underside is beautifully coloured.
- You’ll need to make them in batches so clean the pan out with a kitchen towel in between and put some fresh butter in the pan – otherwise they will look burnt.
- Take them off the heat and keep warm while you make the caramelised bananas.
- Slowly heat up the 2 tbsp brown sugar in a pan and let it melt, slightly colouring – keep an eye on it, it can burn in the blink of an eye.
- Add in the chopped bananas and let it bubble for a minute, coating the banana.
- Serve a few pancakes, topped with banana and drown it in maple syrup.