Oaty Pancakes with Pecans and Bananas Print

Pancakes

Serves 5

Pancakes
75g plain flour
50g wholemeal flour
50g porridge oats
5g baking powder
pinch salt
25g caster sugar
1 egg
15ml sunflower oil, plus extra for frying
250ml semi-skimmed milk

Caramel bananas
50g butter
1 tbsp maple syrup
3 bananas, halved and quartered lengthways
25g pecan nuts
small tub of natural yoghurt

Method

  1. For the pancakes, mix together the plain and wholemeal flours, oats, baking powder, salt and sugar in a bowl.
  2. Make a well in the centre of the flour mixture and add the egg, oil and a quarter of the milk.  Mix well, then gradually add the rest of the milk to make a thick batter.  Leave to rest in the fridge for 20 minutes.
  3. Heat a large non-stick frying pan. Using about 2 tbsp of batter for each pancake, cook 2-3 pancakes at a time. Cook for 3 minutes on each side or until golden.  Keep warm while you cook the remaining pancakes.
  4. To make caramel bananas and pecan nuts, gently heat the butter in a frying pan until melted, then add the maple syrup and stir well. Add the bananas and pecan nuts to the pan.
  5. Cook for about 4 minutes, turning once, or until the bananas have just softened and the sauce has caramelised.
  6. To serve, place 2 pancakes on each of five warmed plates and top with caramel bananas and pecan nuts. Drop a tbsp of natural yoghurt on top.  Serve immediately.
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