I know this is a simple recipe, but my goodness its delicious. And there’s nothing I love more than a simple, quick, easy and delicious recipe! This is ideal for breakfast or just as a sweet snack to pick you in the middle of the afternoon.
The pancakes themselves are so tasty and work really well topped with the vanilla yoghurt, which cuts through the sweetness. The hazelnuts add a bit of texture to the dish but of course, they’re optional. You can tailor this dish depending on your personal preferences and dietry requirements. I personally adore maple syrup so I always add a good splash more into the mix than stated below. I have to remind myself that most people don’t eat the way I do! Also, you could use buckwheat flour instead of plain flour if you’re celiac.
Ingredients (this makes approx 12 pancakes)
135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
1 small banana or half a large one, mashed, plus extra for serving
1 tsp ground cinnamon
1 tbsp maple syrup, plus extra for serving
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter, plus extra for cooking
2 tbsp Greek yoghurt
½ tsp vanilla bean paste
toasted chopped hazelnuts
Begin by sifting the flour, baking powder, salt, caster sugar and ground cinnamon into a large bowl.
In a separate bowl or jug, lightly whisk together the milk, egg, mashed banana and maple syrup, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and mix until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
While the batter is resting, add your Greek yogurt to a small bowl and stir through the vanilla bean paste. You can also scrape the vanilla bean from the inside of a vanilla pod if you don’t have the paste. Or you could use vanilla extract (never vanilla essence).
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time).
Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen a little.
Plate up the pancakes adding a dollop of the vanilla yoghurt on each, topped with slices of banana, a sprinkling of chopped hazelnuts and of course, lashings of maple syrup.
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