American pancakes three ways
American style pancakes three ways: caramelised banana with Nutella sauce, mascarpone vanilla cream with passion fruit, and healthy banana pancakes with toffee sauce
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12 Pancakes and 5 Healthy banana Pancakes
For the American, Delicious magazine pancakes:
- 150 g plain flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 2 large free range eggs separated
- 284 ml carton buttermilk
- knob of butter for cooking
For the 3 ingredient Healthy pancakes:
- 1 large banana
- 2 large eggs
- 2 tbsp ground almonds
- Knob of butter for cooking
For the Caramelised banana and Nutella sauce topping:
- 1 banana
- 75 g caster sugar
- 100 g milk chocolate
- 2 tbsp Nutella
- 3 tbsp Greek yogurt
For the Mascarpone vanilla cream and passion fruit topping
- 150 ml double cream
- 250 g mascarpone cheese
- 1-2 tsp of icing sugar to taste
- Seeds of half a vanilla pod or 1-2 drops of vanilla essence
- 1 passion fruit
- A tbsp of syrup
For the toffee sauce
- 100 g demerera sugar
- 2 tbsp water
- 2 tbsp double cream
For the American style Pancakes from the Delicious magazine
In a large bowl mix together the flour, baking powder and caster sugar. Make a well in the centre of the dry ingredients and pour in the yolks. Use a whisk and mix together. Slowly pour in the buttermilk and stir until well combined. Place to one side.
In a separate bowl whisk the egg whites until soft white peaks form. Gently fold the egg whites into the pancake mixture.
Heat a frying pan on a medium heat and grease the pan with a knob of butter. I usually allow the butter to melt and then spread evenly around the pan using a piece of kitchen towel.
Carefully add a small ladle of pancake mix to the hot pan and spread into a small circle, around 10 cm wide. Allow to cook for 2 minutes or until bubbles begin to appear on the surface, and then carefully flip over. The mixture on the top may still be quite runny so don't flip to fast. Cook on the second side for a minute before removing from the pan. Place in foil to keep warm whilst you make the rest.
For the Healthy Banana Pancakes;
Peel the banana, place in large bowl and mash up using a fork. Crack in the two eggs and whisk together with the banana. Add the ground almonds and whisk again until fully combined.
Heat up a frying pan on a medium heat, grease with the butter. As with the above pancakes, carefully add a small ladle of the mix to the pan and spread into a 10cm circle. These pancakes turn a darker brown than the first recipe due to the banana content, so keep a close eye on them and carefully flip as soon as the first bubble appears on the surface. Cook for a further 30 seconds to 1 minute and then remove to foil to keep warm.
For the caramelised banana and Nutella sauce:
Cut the banana on the diagonal into 1 cm thick slices. In a frying pan add the sugar and gently heat. Once the sugar starts to melt add the banana and continue to cook. The sugar will turn to a red colour: flip the banana and cook for another minute before removing to grease proof paper. Be careful as the sugar will be extremely hot and the banana will break up quite easily. Place to one side.
Break the chocolate into chucks and add the Nutella. Microwave in 30 seconds bursts, stirring in between, until fully melted. (NB: this is a very simplified version of the magazine recipe which uses hazelnuts, cream and rum.)
Return to your pancakes: stack on the plate, layering with yogurt and banana, then finish off by pouring over the Nutella sauce.
For the Mascarpone vanilla cream and passion fruit topping:
In a bowl mix together the cream, mascarpone, icing sugar and vanilla. Once combined, taste and add more cream or icing sugar if required.
Return to your pancakes: stack on a plate and layer with large blobs of mascarpone cream, with a final large dollop of the top. Halve the passion fruit, scoop out the insides and drizzle over the top. Finish of with a drizzle of syrup and serve.
Serving: 41g | Calories: 73.2kcal | Carbohydrates: 12.7g | Protein: 3.2g | Fat: 1.4g | Saturated Fat: 0.5g | Sodium: 80mg | Sugar: 2.4g