Sunday breakfast: buttermilk pancakes with bananas, nuts & maple syrup

Sunday breakfast: buttermilk pancakes with bananas, nuts & maple syrup A simple recipe for deliciously rich and fluffy pancakes that are perfect for a lazy Sunday breakfast at home. Drizzled with warm maple syrup and layered with sliced bananas and nuts of your choice, these are positively decadent.

Buttermilk pancakes with sliced bananas, toasted nuts and warm maple syrup
(Petipannkookid vahtrasiirupi, pähklite ja banaanidega)
The quantities below will feed two, but can be easily multiplied by 2 or 3 to feed a crowd.



100 grams plain flour
1 tsp baking powder
1-2 Tbsp sugar
150 ml buttermilk or kefir
1 large egg
25 grams butter, melted

sunflower oil or butter for frying

To serve:
1 banana, sliced
25 grams of nuts (pecans, sliced almond, walnuts are all good), toasted until aromatic and golden
maple syrup, heated

Mix the flour, baking powder and sugar in a bowl.
Whisk the buttermilk, egg and melted butter in another bowl, then mix into the dry ingredients. Heat a non-stick frying pan on a medium, add a bit of oil or butter.
Take about 2 Tbsp of pancake batter for each pancake and fry in small batches on both sides until golden brown (about 2 minutes per side).
Keep pancakes warm in a cool oven or under a piece of foil (or do what my Mum does - she always makes one large pancake at the end and puts on top of the small ones to keep them warm).

To serve the pancakes, layer them with sliced bananas and toasted nuts, and pour over the maple syrup.

Forks and knives are optional:)