- 275g self-raising flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp caster sugar
- 2 free-range eggs, beaten
- 450ml buttermilk or skimmed milk
- 2 heaped tsp instant espresso powder, dissolved in 1 tbsp hot water
- Butter, to fry
- 3 to 4 bananas, peeled and sliced
- Golden syrup, to serve
- Cocoa, to serve
1. Sift all the dry ingredients in a bowl and then add the beaten eggs, buttermilk (or milk) and the coffee. Beat together with a whisk until the mixture is thick and frothy.
2. Pre-heat oven to 100C, to keep the pancakes warm as you make them.
3. Heat a little butter in a flat pan, and using a ladle, add one spoon of pancake mixture. Cook over a medium heat until small bubbles appear on top of the pancakes, then turn them over with a spatula and cook for a further minute on the other side. Continue to cook the pancakes until all the batter is finished.
4. Place the cooked pancakes on a heat-proof plate, cover and keep them warm in the oven.
5. To serve: Heat a little butter in a frying pan and add the sliced bananas – cook them until they are just golden brown. Place three pancakes on each plate; divide the bananas between the pancakes, and drizzle with golden syrup, before sprinkling some cocoa powder over the top.