Banana Hotcakes With Pecan Honey Butter
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
10 hotcakes
- Serves:
- 2-4
ingredients
-
Pecan Butter
- 118.29 ml butter, softened at room temperature
- 59.14 ml honey
- 78.78 ml pecans, chopped and toasted
-
Hotcakes
- 236.59 ml plain flour
- 4.92 ml baking powder
- 29.58 ml caster sugar
- 236.59 ml milk
- 1 egg
- 44.37 ml butter, melted
- 9.85 ml lemon juice
- 2 bananas, ripe, mashed
directions
- PECAN BUTTER;.
- Beat butter and honey together until smooth, stir in pecans then chill until needed.
- HOTCAKES;.
- Sift the flour, baking powder and half a teaspoon of salt into a bowl.
- Make a well in the centre.
- Whisk together the milk, egg, butter and lemon juice and pour into the well.
- Add the mashed banana then whisk until combined.
- Some lumps are fine, and batter should be just slightly thicker than pouring cream. Add more milk if needed to get it to this consistency.
- Let the batter rest for 10 minutes.
- Heat a good frypan over medium heat with a light greasing of butter.
- Ladle batter ( approx 1/4 cupfuls) into pan and cook until top bubbles and base lightly browned.
- Flip and cook a further 45-60 seconds.
- Keep warm in a low oven while you repeat process with remaining batter.
- Serve the hotcakes with a drizzle of maple syrup, and a splodge of pecan butter.
- Also goes beautifully with good yoghurt and slivered almonds.
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