Name: Buckwheat pancakes with caramelised bananas
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 cup (65g) gluten-free self-raising flour; 1/2 cup (75g) buckwheat flour; 1 tablespoon caster sugar; 1/4 teaspoon ground cinnamon; 1 egg; 3/4 cup (180ml) milk; 20 gram butter; 1/4 cup (55g) firmly packed brown sugar; 4 medium bananas (800g), sliced thickly; 1/3 cup (80ml) hot water

Buckwheat pancakes with caramelised bananas

Eating gluten-free? These are the pancakes for you. Quick, easy and topped with syrupy caramelised bananas, they make a beautiful brunch idea or delicious after-dinner treat.

Serves 4

Cook

20M

Ingredients

1/2 cup (65g) gluten-free self-raising flour

1/2 cup (75g) buckwheat flour

1 tablespoon caster sugar

1/4 teaspoon ground cinnamon

1 egg

3/4 cup (180ml) milk

20 gram butter

1/4 cup (55g) firmly packed brown sugar

4 medium bananas (800g), sliced thickly

1/3 cup (80ml) hot water

Method

1.Sift flours, caster sugar and cinnamon into medium bowl. Whisk in egg and milk until batter is smooth.

2.Melt butter in large frying pan. Add brown sugar; cook, stirring, until dissolved. Add banana and half the water; cook, uncovered, stirring occasionally, about 2 minutes or until banana is caramelised.

3.Pour 2 level tablespoons of batter into heated oiled medium frying pan; cook until browned both sides. Remove from pan; cover. Repeat to make a total of eight pancakes.

4.Divide pancakes between serving plates; top with banana. Add the remaining water to caramel in frying pan; stir to combine, pour over pancakes.

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