Banana pancakes with passion fruit cream
Banana pancakes with passion fruit cream
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Method
In a bowl, mix the flour, baking powder, sugar and a pinch of salt. In another bowl, mash 2 bananas and mix in the eggs, 250ml milk and the vanilla. Pour into the dry ingredients and whisk it all together well. If it seems a little thick, add a splash more milk.
Heat a 23cm frying pan and add ½ tsp butter. Once melted, add a small ladleful of the pancake mixture and spread it lightly into an 8-9cm round; repeat to make two or three more pancakes (depending on the size of your pan). Cook over a medium heat for 2-3 minutes, until bubbles start rising in the centre of the pancakes, then flip and cook on the other sides for 1 minute. Turn out onto a plate and keep warm, then repeat to use all the mixture (it should make 12 pancakes).
In a bowl, combine the yogurt with the pulp of 2 passion fruit. Slice the remaining banana into 1cm-thick rounds. Place 3 pancakes on a plate, top with a dollop of the yogurt and drizzle some extra passion fruit pulp on top. Top with the sliced banana and a drizzle of golden syrup. Serve straight away.
