YOGHURT PANCAKES
WITH CARAMELIZED BANANA
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.
YOGHURT PANCAKES WITH CARAMELIZED BANANA
EQUIPMENT
INGREDIENTS
PANCAKES - DRY MIX
- 300 g Plain flour
- 5 g Baking powder
- 3 g Baking soda
- 5 g Salt
- 20 g Sugar
PANCAKES - WET
- 2 Eggs
- 400 g Greek Yoghurt
- 250 g Oat milk, (any milk will do)
- 3 g Vanilla essence
- 40 g Butter, melted
Caramelized bananas
- 3 Bananas, peeled and sliced thick
- 50 ml Spiced rum
- 100 g Brown sugar
- 50 g Butter
- 200 g Greek yoghurt or creme fraiche
- 50 g Peanuts, roasted and crushed
METHOD
FOR THE PANCAKES
- Combine the dry ingredients in a mixing bowl. Pass the mixture through a sieve to remove any lumps.300 g Plain flour, 5 g Baking powder, 3 g Baking soda, 5 g Salt, 20 g Sugar
- Separate the eggs. Place the yolks in a large bowl and the whites in another.2 Eggs
- Add the yoghurt, oat milk and vanilla essence to the egg yolks, whisk to combine.400 g Greek Yoghurt, 250 g Oat milk, 3 g Vanilla essence
- Melt butter small bowl of butter in the microwave.40 g Butter
- Whisk the egg whites to stiff peaks.
- Add the melted butter to the yoghurt and milk mixture, stir to combine.
- Fold the egg whites into the wet mixture with a rubber spatula.
- Fold the wet ingredients into the dry ingredients. Do not overwork the mixture, it’s ok if it’s still a little bit lumpy.
- Place a large non-stick pan over medium-low heat. Rub lightly with a paper towel and some butter or oil.
- Add a ladelfull of the pancake mixture at a time into the pan and use the ladel to form a circular shape. Cook the pancakes for 2-3 minutes or until a few small bubbles start appearing on the face of the pancake.
- Flip them over and continue cooking for 2-3 more minutes.
- Place on a baking tray and hold in a 100C oven until all of the pancakes are done.
FOR THE BANANAS FOSTER
- Place a non-stick pan over high heat and add the butter. Cook until foamy.50 g Butter
- If cooking on an open flame, this next step can and will ignite a large flame in your pan. Turn off the heat before adding the booze to avoid.
- Add sugar, rum, vanilla and salt and shake the pan to combine. Optionally flambe if cooking over an open flame (watch your eyebrows) and50 ml Spiced rum, 100 g Brown sugar, 3 g Vanilla essence
- Cook for 30 seconds or until the sugar has dissolved.
- Carefully add the bananas and crushed peanuts. Stir to coat and continue cooking for 30 seconds before removing the pan from the stove.3 Bananas
To finish
- Layer your stack of pancakes, pour over your bananas foster, and finish with a spoonful of yoghurt or creme fraiche to balance out the sweetness.200 g Greek yoghurt or creme fraiche, 50 g Peanuts
PRO TIPS
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