- ¾ cup (110 g) self–raising white flour
- ¾ cup (110 g) self–raising wholemeal flourpinch of salt
- 2 tablespoons caster sugar
- 2 large eggs, separated
- 300 ml buttermilk
- 1 large banana, thinly sliced
- 1½ teaspoons sunflower oil
- ⅓ cup (90 g) Greek–style yogurt
- ¼ teaspoon ground cinnamon
- 1½ tablespoons honey
- Sift the white and wholemeal flours and the salt into a large bowl, and tip in the bran left in the sieve.
- Stir in the sugar.
- Mix the egg yolks with the buttermilk and 1 tablespoon cold water.
- Gradually beat into the flour mixture to make a very thick batter.
- Whisk the eggwhites in a separate bowl until light and fluffy.
- Fold into the batter, then fold in the banana.
- Heat a large, heavy–based, non–stick frying pan over a moderate heat, then lightly grease with a little of the oil.
- Spoon large, heaped spoonfuls of the batter onto the hot pan, spacing them well apart.
- You’ll probably be able to cook 3 or 4 at a time, depending on the size of the pan.
- Cook for 1–2 minutes, or until golden and firm on the underside and bubbles appear on the surface.
- Flip the pancakes over using a large palette knife, and cook on the other side for 1–2 minutes.
- Remove from the pan and keep warm while cooking the rest of the pancakes, lightly greasing the pan with more oil between each batch.
- Mix the yogurt with the cinnamon.
- Place 2 warm pancakes on each serving plate, add 1 tablespoon of spiced yogurt and drizzle over 1 teaspoon honey.
- Serve immediately.
Serves 6 (MAKES 12 PANCAKES)
Preparation: 20 minutes
Cooking: about 15 minutes