I love fluffy, American style pancakes. However I’ve woken up many a Sunday with a hunger for pancakes but no will to go out and procure buttermilk, a key ingredient in many of these recipes. Outside of deliberate purchasing to make biscuits, fried chicken or pancakes, I just don’t go through a terrible amount of the stuff. Greek yoghurt however, is typically abundant in my fridge; and when it really boils down to it, all I need here to make this recipe work is some form of sour dairy.
The sour dairy is what’s responsible for a delicious, tangy flavour to the pancakes but also reacts with the bicarbonate of soda to give us fluffiness. We get some extra fluffiness by separating the whites of the eggs and whipping them before combining them with the rest of the batter for double the fluffiness.
The flavours we’re adding to the pancakes here are all about caramelized flavours from the dulce de leche (caramelized, condensed milk) and some bananas cooked won in butter, sugar and rum.