1¼ cups buttermilk or 1 tablespoon lemon juice mixed into 1¼ cups milk
2 eggs — beaten
50g butter — melted
1 teaspoon vanilla extract
Butter and cooking oil, for frying
Sliced bananas, to serve
Maple syrup, to serve
For the cinnamon sugar
¼ cup caster sugar
1 teaspoon cinnamon
For the fluffy banana pancakes
Whisk the flour, sugar, baking soda and salt in a large bowl.
Combine the bananas, buttermilk, eggs, melted butter and vanilla in a second bowl or jug.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Heat a little butter and oil in a non-stick pan over a medium-low heat.
Using a ¼ cup measure, pour in 3 pancakes at a time.
Cook for about 2 minutes until bubbles start to pop to the surface. Turn and cook the other side. Set aside and keep warm while you repeat with the remaining mixture, adding more oil and butter between batches if needed.
To make the Cinnamon Sugar, mix the sugar and cinnamon in a small bowl.
Serve the pancakes topped with sliced banana, a good drizzle of maple syrup and a sprinkle of Cinnamon Sugar.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.