Pancakes with berries or bananas

Pancakes with berries or bananas

By
From
Nathan Outlaw's Home Kitchen
Serves
4-6
Photographer
David Loftus

When I’m not working on a Sunday, my kids always ask for these pancakes. They take a bit of effort but the end result is well worth it. Hopefully, whoever you are making them for isn’t as fussy about the toppings: my daughter Jessie insists on berries with her pancakes; her brother Jacob prefers bananas. I’ve given you both options to choose from.

Ingredients

Quantity Ingredient
6 large free-range eggs, separated
260ml whole milk
260g plain flour
2 tablepoon baking powder
1 tablepoon sea salt
2 tablepoon caster sugar
oil, for cooking

For the berry topping

Quantity Ingredient
200g blackberries
200g raspberries
100g blueberries
50ml clear honey
greek-style natural yoghurt, to serve

For the banana topping

Quantity Ingredient
2 bananas
2 tablepoons clear honey, plus extra to serve
4 tablepoons greek-style natural yoghurt

Method

  1. To make the pancake batter, in a medium bowl, mix the egg yolks with the milk, then add the flour, baking powder and salt and mix until smooth.
  2. In another bowl, whisk the egg whites with the sugar until white and fluffy, then fold into the batter and set aside while you make the fillings.
  3. Put half of the berries into a bowl. Put the rest of the berries into a small saucepan with the honey and heat over a medium heat for 5 minutes. Let cool slightly, then tip into a small food processor and blend until smooth. Pour the purée over the remaining berries and stir to mix. Set aside. Clean the processor bowl.
  4. Put one of the bananas into the processor with the honey and yoghurt and blend until smooth. Slice the other banana and set aside.
  5. To cook the pancakes, I usually use a couple of frying pans, starting two pancakes in one pan then, while they are cooking, starting another two in the other pan. You’ll need a warmed plate too.
  6. Heat up your frying pan(s) and oil lightly, using a wad of kitchen paper dipped in oil. Using a spoon or ladle, pour two rounds of batter into each pan and leave to settle. Cook for about 2 minutes then carefully flip the pancakes over and cook for another 2 minutes until golden on both sides. Stack the cooked pancakes on the warm plate and keep warm while you cook the rest of the batter.
  7. Serve the pancakes as soon as they are all ready, with the berries and yoghurt or the puréed banana mixture and banana slices, drizzled with extra honey.
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