Recipe Name | Buttermilk pancakes w/ banana caramel, maple & butter |
Anchor FP Ingredients | Western Star unsalted butter |
Prep Time | 10 min |
Cook Time | 8 min |
Serves | 1 |
Dietary Notes | vegetarian |
Ingredients | |
Step 1 | Buttermilk pancake batter: serves 4 pancakes |
250g | Plain flour |
2 tblsp | Sugar |
0.5 tsp | Salt |
0.5 tsp | Baking powder |
0.5 tsp | Baking soda |
480ml | Buttermilk |
2ea | Eggs |
3 tblsp | Western star unsalted butter-melted |
Step 2 | banana caramel |
230g | Sugar |
4ea | Bananas — chopped |
500ml | Anchor culinary cream |
4 sheets | Gelatine (vegetarian) — dissolved |
Step 3 | To serve |
3ea | Cooked pancakes |
50 g | Western star unsalted butter-small diced and chilled |
50ml | Golden syrup |
Method |
Step 1. Pancakes |
Combine flour, sugar, salt, baking powder, baking soda and eggs to a bowl. Whisk to combine ingredients. |
Slowly add the butter milk to form a smooth batter, avoid over-mixing, add melted butter. Allow to rest for 5 minutes, add batter to a heated grill and cook until golden and fluffy. |
Step 2. Banana caramel |
Add sugar to a pot, place on a medium heat until the caramel is formed, add chopped banana and cream. Bring to a simmer until the caramel is dissolved |
Add dissolved gelatine, and blend to a smooth cream. Place in a lined tray at desired thickness. Refrigerate to set |
Once set cut into desired shapes |
Step 3. Serve |
Layer pancakes with knobs of butter and add banana caramel |