Buttermilk pancakes


  • ¾ cup (110 g) self–raising white flour
  • ¾ cup (110 g) self–raising wholemeal flourpinch of salt
  • 2 tablespoons caster sugar
  • 2 large eggs, separated
  • 300 ml buttermilk
  • 1 large banana, thinly sliced
  • 1½ teaspoons sunflower oil
  • ⅓ cup (90 g) Greek–style yogurt
  • ¼ teaspoon ground cinnamon
  • 1½ tablespoons honey


  1. Sift the white and wholemeal flours and the salt into a large bowl, and tip in the bran left in the sieve.
  2. Stir in the sugar.
  3. Mix the egg yolks with the buttermilk and 1 tablespoon cold water.
  4. Gradually beat into the flour mixture to make a very thick batter.
  5. Whisk the eggwhites in a separate bowl until light and fluffy.
  6. Fold into the batter, then fold in the banana.
  7. Heat a large, heavy–based, non–stick frying pan over a moderate heat, then lightly grease with a little of the oil.
  8. Spoon large, heaped spoonfuls of the batter onto the hot pan, spacing them well apart.
  9. You’ll probably be able to cook 3 or 4 at a time, depending on the size of the pan.
  10. Cook for 1–2 minutes, or until golden and firm on the underside and bubbles appear on the surface.
  11. Flip the pancakes over using a large palette knife, and cook on the other side for 1–2 minutes.
  12. Remove from the pan and keep warm while cooking the rest of the pancakes, lightly greasing the pan with more oil between each batch.
  13. Mix the yogurt with the cinnamon.
  14. Place 2 warm pancakes on each serving plate, add 1 tablespoon of spiced yogurt and drizzle over 1 teaspoon honey.
  15. Serve immediately.

Serves 6 (MAKES 12 PANCAKES)
Preparation: 20 minutes
Cooking: about 15 minutes

Source: Milk, Eggs and Cheese
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