Fluffy American-style pancakes made with Greek yoghurt instead of buttermilk, since that’s what’s actually in the fridge on a Sunday morning. Topped with boozy caramelized banana and a spoon of yoghurt to cut the sweetness.
Yoghurt Pancakes with Caramelized Banana
Ingredients
For the Pancakes — Dry Mix
- 300 g plain flour
- 5 g baking powder
- 3 g baking soda
- 5 g salt
- 20 g sugar
For the Pancakes — Wet
- 2 eggs separated
- 400 g Greek yoghurt
- 250 g oat milk any milk works
- 3 g vanilla essence
- 40 g butter melted
For the Caramelized Bananas
- 3 bananas peeled and thickly sliced
- 50 ml spiced rum
- 100 g brown sugar
- 50 g butter
- 200 g Greek yoghurt or crème fraîche to serve
- 50 g peanuts roasted and crushed
Instructions
For the Pancakes
- Combine the dry ingredients in a mixing bowl and pass through a sieve to remove lumps.
- Separate the eggs: yolks in one bowl, whites in another.
- Whisk the yoghurt, oat milk and vanilla into the egg yolks.
- Melt the butter.
- Whisk the egg whites to stiff peaks.
- Stir the melted butter into the yoghurt mixture.
- Fold the egg whites into the wet mixture with a rubber spatula.
- Fold the wet ingredients into the dry. Don’t overwork it, a few lumps are fine.
- Heat a large non-stick pan over medium-low, rubbed lightly with butter or oil.
- Ladle in the batter, using the ladle to shape a circle. Cook 2-3 minutes until small bubbles appear on the surface.
- Flip and cook 2-3 minutes more.
- Hold finished pancakes on a tray in a 100°C oven until ready to serve.
For the Caramelized Bananas
- Melt the butter in a non-stick pan over high heat until foamy.
- If cooking over an open flame, turn off the heat before adding the rum to avoid a large flare-up.
- Add the sugar, rum and vanilla, and shake the pan to combine. Flambé if you like (watch your eyebrows).
- Cook 30 seconds, until the sugar dissolves.
- Add the bananas and crushed peanuts, stir to coat, and cook 30 seconds more.
To Finish
- Stack the pancakes, pour over the caramelized bananas, and finish with a spoonful of yoghurt or crème fraîche.
Equipment
- Chef’s Knife
- Chopping board
- Mixing Bowl
- Non-Stick Pan
- Ladle
- Sieve
- Weighing Scale
- Measuring cylinder
Recipe Notes
Hot sugar is both very hot and very sticky, work carefully. You can make extra dry mix and use a sixth of it per batch, keeping the rest in an airtight container ready for next time.
From the Chef
I love fluffy American-style pancakes, but I’ve woken up plenty of Sundays with a craving and no buttermilk in the house. Outside of biscuits, fried chicken or pancakes, I don’t go through much of the stuff.
Greek yoghurt, on the other hand, is always in my fridge, and when it comes down to it all you really need is some form of sour dairy to get the same lift.