We decided that instead of rushing after work to make our obligatory pancakes on Shrove Tuesday this year, that we would wait and do them today. After all, a pancake is good any day of the year right?!
We’ve taken many a trip to IHoP and other pancake houses during our times in the states and we absolutely love the American style, thick pancakes but I’ve never managed to actually make them myself. So with my baking powder at the ready I set about on my pancake making mission.
Having made Henry some blueberry pancakes earlier on, I thought for us I would do something extra naughty & tasty and wanted to share the recipe with you for anyone craving the same because they were so simple to do and tasted so good!
Caramelised Pecan and Banana American Pancakes with Maple Syrup;
In one bowl sift together 150g of plain flour with 1 tsp of baking powder and mix in 75g of caster sugar. Into another bowl beat 150ml of milk (I used whole) with 1 large egg then pour gradually into the flour mixture, stirring your mixture until nice and smooth and cover, placing in the fridge to rest.
Next, take a small frying pan over a low heat and pour in 100g of caster sugar and a knob of butter. Stir constantly to save it from burning, eventually it will change into a light brown liquid – this will be your caramel. Throw in 150g of pecans, chopped if you like and continue to stir through for around 4 minutes.
Take a sheet of greaseproof paper and pour the pecans onto the sheet – these will be hotter than the sun, so be careful! Set aside to cool.
Chop up half a banana, as rough as you like, I just tore small pieces off. Then thinly slice the remaining half and set aside with the pecans.
Once the pecans have cooled enough to handle chop half of them up into small pieces for the mixture and break up the rest for your sprinkles on top.
Take your batter from the fridge and add in the chopped banana and pieces of caramelised pecans and give it a good stir. Then into a large frying pan drizzle a good glug of oil and another knob of butter and place the pan over a medium heat until the butter froths.
Turn down the heat and add around 2 tablespoons of batter per pancake – don’t let them touch so you’ll need around an inch gap between them as they will spread. I did 4 per round into a large frying pan and fried for 2 mins either side until golden brown.
Once cooked, stack up onto a warmed plate and then scatter the rest of your pecans and banana slices and drizzle with maple syrup – add a few dots of butter between the pancakes if you want to make sure you’re reaching your entire calorie allowance for the day on this one plate 😉
Sit down and enjoy!! Next time I will be adding streaky bacon along with the maple sauce…honestly it is a match made in heaven!!