SWEET RECIPE

Banana and Walnut Pancakes

INGREDIENTS

11/2 cups plain or cake flour 
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda 
pinch of salt
1 egg
2 tablespoons brown sugar
1 ripe banana, peeled
1 1/2 cups buttermilk
3 tablespoons Cobram Estate EVOO
handful of crunched up toasted walnuts 
Cobram Estate EVOO

Equipment:
Charcoal barbecue or gas cook top
Large cast-iron frying pan

- Feeds 4 -

HOW TO MAKE IT

1. Heat your charcoal barbecue for at least 15–30 minutes before you start to cook. You want the grill to be sizzling hot.

2. Combine the flour, baking powder, bicarbonate of soda and salt in a small bowl.

3.  In a medium bowl, whisk the egg and brown sugar together. Add the banana and smash it with your fingers into the mixture. Continue whisking as you incorporate the buttermilk and EVOO. Gradually stir in the flour mixture, followed by the nuts. 

4.  Heat a splash of EVOO in a cast-iron frying pan and heat over medium−high heat. Add heaped tablespoons of the batter and cook until the tops start to bubble and the edges firm up. Flip them over and cook for another minute or two until the cakes are lightly golden and ready to eat.  

5. Serve with Sarah’s whiskey bananas (recipe coming soon) and cream or ice cream.