Banana pancakes with whipped honey butter
Prep time: 55 minsTotal time: 
Banana pancakes with whipped honey butter
Stack up these extra-fluffy banana pancakes and top with an irresistible whipped honey and sea salt butter. One to bookmark for Shrove Tuesday!
Prep time: 55 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
Abigail Spooner
Abi is our Head of Food. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
Ingredients
- 3 ripe bananas
- 225g self-raising flour
- 1½ tsp baking powder
- ¼ tsp fine salt
- 1 medium egg
- 300ml semi-skimmed milk
- 40g pecans
- 2-3 tsp vegetable oil, to fry
For the whipped honey butter
- 80g unsalted butter, softened
- 40g cinnamon honey or runny honey (we used Rowse), plus extra to drizzle
- good pinch of sea salt flakes
Step by step
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Peel one of the bananas and mash well with a fork; set aside. Sift the flour and baking powder into a mixing bowl and add the salt. Crack in the egg and pour in the milk, then use a balloon whisk to mix until just combined (avoid overmixing – it should be slightly lumpy). Briefly whisk in the mashed banana. Set aside for 15-30 minutes.
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Meanwhile, for the whipped honey butter, use an electric hand whisk to beat the butter, honey and sea salt for 3-4 minutes, until pale and lightly whipped; set aside. Toast the pecans in a large, dry non-stick frying pan for a few minutes over a medium heat until they smell nutty. Cool, then roughly chop. Preheat the oven to 110°C, fan 90°C, gas ¼ with a baking tray inside.
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Heat 2 teaspoons of oil in the same frying pan over a medium heat. In batches, drop in small ladlefuls of the batter and quickly spread to form 8-10cm rounds. Cook for about 2 minutes or until little bubbles appear and pop, and the undersides are golden. Flip and cook for a further 1-2 minutes or until golden. Repeat to use up all the batter and make 10-12 pancakes, adding the remaining oil and reducing the heat as needed. Keep the pancakes warm in the oven. Meanwhile, peel and slice the remaining bananas into rounds.
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Add 1 tablespoon of the whipped honey butter to the pan, stirring over a medium heat until melted and foaming. Fry the banana slices until golden and caramelised on both sides (about 3-5 minutes).
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Stack 2-3 pancakes on each plate and serve with the caramelised bananas, chopped pecans and remaining whipped honey butter. Finish with a drizzle of honey.
