300g self-raising flour
80g caster sugar
3g baking powder
2g fine salt
240ml buttermilk or yoghurt
150ml milk
5 eggs, beaten
4g vanilla essence
5–7 banana slices per pancake (20–35 total)
25–50g butter for cooking or non-stick spray
Icing sugar & maple syrup, to serve
Preheat oven to 170°C. Sift flour, sugar, baking powder, and salt into a bowl; make a well.
Wet mix: Whisk buttermilk (or yoghurt), milk, eggs, and vanilla; strain into a jug.
Combine: Gradually whisk wet into dry to a smooth, thick batter.
Pan: Heat a small non-stick/blini pan over medium; add a little butter or spray.
Cook: Add ~4 tbsp (≈60ml) batter (pan just over half full). Lay 5–7 banana slices on top. Cook 4–5 min until base is deep golden and edges set.
Finish: Transfer pan to the oven 3–4 min until cooked through. Turn out onto kitchen paper to blot. Repeat with remaining batter.
300g self-raising flour
80g caster sugar
3g baking powder
2g fine salt
240ml buttermilk or yoghurt
150ml milk
5 eggs, beaten
4g vanilla essence
5–7 banana slices per pancake (20–35 total)
25–50g butter for cooking or non-stick spray
Icing sugar & maple syrup, to serve
Preheat oven to 170°C. Sift flour, sugar, baking powder, and salt into a bowl; make a well.
Wet mix: Whisk buttermilk (or yoghurt), milk, eggs, and vanilla; strain into a jug.
Combine: Gradually whisk wet into dry to a smooth, thick batter.
Pan: Heat a small non-stick/blini pan over medium; add a little butter or spray.
Cook: Add ~4 tbsp (≈60ml) batter (pan just over half full). Lay 5–7 banana slices on top. Cook 4–5 min until base is deep golden and edges set.
Finish: Transfer pan to the oven 3–4 min until cooked through. Turn out onto kitchen paper to blot. Repeat with remaining batter.
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