Name a better pancake topping – we’ll wait! There’s a reason why this warm and comforting combination is a year-round favourite.
Ingredients
Batter
1 and 1/2 cups (188g) All Purpose Flour
1 Tbsp Baking Powder
3 Tbsp White Sugar
¼ Tsp Salt
1 and ¼ Cups (300ml) Soy Milk
1/4 Cup (56g) BioButtery (measured, then melted)
½ Tsp BioButtery for frying
Topping
Maple Syrup
1 – 2 Fresh Bananas (Chopped into rounds)
Handful of Pecans
Method
1. Sift flour, sugar, baking powder, and salt into a mixing bowl.
2. Add soy milk and melted BioButtery and mix until batter forms.
3. Heat up frying pan and add in ½ tsp BioButtery.
4. When hot, add two heaped tablespoons of batter to the pan and allow to fry for roughly a minute, or until bubbles form on top and the edges start to brown.
5. Flip pancake until browned and set aside.
6. Repeat with the remaining batter. Make bigger or smaller pancakes as you go, the first one is always the hardest! Remember to add more BioButtery if your pancakes are sticking to the pan.
7. Serve stack with fresh banana, a sprinkle of pecans and a drizzle of maple syrup
Substitutions and Additions
· A sprinkle of cinnamon adds a spicy twist to this topping
· If fresh bananas aren’t your thing, try caramelising them in a little BioButtery and brown sugar – yum!
· Try adding bananas to the batter if you’re after a different texture