Banana-Walnut Pancakes
Inspired by techniques from America's Test Kitchen.
Soft buttermilk pancakes scattered with sliced banana and toasted walnuts for a comforting breakfast with crunch.
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Method
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Equipment
- 2 bowls
- small bowl
- whisk
- nonstick frying pan (30 cm) or griddle
- paper towel
- 60 ml scoop or ladle
- wide spatula
- wire rack set in a rimmed baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 644 kcal |
| Protein | 17.9 g |
| Carbohydrate | 83.1 g |
| of which sugars | 20.7 g |
| of which free sugars | 6.2 g |
| Fat | 27.8 g |
| of which saturates | 9.6 g |
| Fibre | 4.5 g |
| Salt | 1.88 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 285 g plain flour
- 25 g caster sugar about 2 tbsp
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 3 g fine sea salt or table salt about ½ tsp
- 480 ml buttermilk
- 2 large eggs
- 60 ml soured cream
- 42 g unsalted butter, melted and cooled slightly
Banana mix
- 2 ripe bananas, quartered lengthways and thinly sliced
- 60 g walnuts, toasted and coarsely chopped
For cooking
- 2 tsp neutral oil
- 1
Heat. Heat the oven to 93°C, spray the wire rack with oil and set it on its tray.
- 2
Whisk. Whisk 283 g plain flour with 2 tbsp caster sugar, 1 tsp baking powder, ½ tsp bicarbonate of soda and ½ tsp fine salt.
- 3
Combine. Whisk 480 ml buttermilk, 2 eggs, 60 ml soured cream and 42 g melted butter in another bowl, pour this into a well in the flour mix and stir gently until just combined and lumpy, then rest the batter 10 min.
- 4
Mix Topping. Mix the sliced bananas with 60 g toasted chopped walnuts.
- 5
Cook. Heat 1 tsp vegetable oil in a 30 cm non-stick pan over medium heat, wipe out leaving a thin film, then cook 4 pancakes of 60 ml batter until the edges set, the base turns golden and bubbles begin to break, 2-3 min.
- 6
Flip. Sprinkle 1 tbsp of the banana and walnut mixture over each pancake, flip and cook until golden, a further 1-2 min.
- 7
Finish. Serve straight away or keep warm on the rack, repeating with the rest of the batter and adding more oil as needed.
Storage
Best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
