Tuesday, 1 March 2011

Oaty Pancakes

Ingredients for Uncontaminated Oaty Pancakes

For the caramel bananas
  • 3 bananas
  • 60 g butter
  • 90 g brown sugar
  • ½ tsp vanilla extract
    ·         Method
    ·         1. For the hotcakes: sift the flour, baking powder, cinnamon, nutmeg and salt together in a bowl. Stir the sugar and oats through and make a well in the centre.

    2. Pour in the buttermilk and egg, stirring until just mixed. Add the melted butter and stir to combine. Set aside.

    3. For the caramel bananas: halve the bananas lengthways and cut each piece in three.

    4. Put the butter, sugar, vanilla and 2 tablespoons water in a large frying pan over a medium heat and cook until the mixture forms a caramel and darkens. Add the bananas and toss until well coated. Keep warm.

    5. Heat a large non-stick frying pan over a medium heat and brush with a little butter. Pour in 2 or 3 small ladlefuls of the hotcake batter and cook for 2-3 minutes until bubbles appear on the surface. Turn and cook for a further 2-3 minutes.

    6. Transfer to a plate and keep warm while cooking the rest. Serve the hotcakes with the caramel bananas.

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