Buckwheat pancakes with caramelised bananas
Jun 30, 2009 2:00pm- 20 mins cooking
- Serves 4
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Ingredients
Buckwheat pancakes with caramelised bananas
- 1/2 cup (65g) gluten-free self-raising flour
- 1/2 cup (75g) buckwheat flour
- 1 tablespoon caster sugar
- 1/4 teaspoon ground cinnamon
- 1 egg
- 3/4 cup (180ml) milk
- 20 gram butter
- 1/4 cup (55g) firmly packed brown sugar
- 4 medium bananas (800g), sliced thickly
- 1/3 cup (80ml) hot water
Method
Buckwheat pancakes with caramelised bananas
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1筛面粉,砂糖和肉桂为媒介bowl. Whisk in egg and milk until batter is smooth.
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2Melt butter in large frying pan. Add brown sugar; cook, stirring, until dissolved. Add banana and half the water; cook, uncovered, stirring occasionally, about 2 minutes or until banana is caramelised.
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3Pour 2 level tablespoons of batter into heated oiled medium frying pan; cook until browned both sides. Remove from pan; cover. Repeat to make a total of eight pancakes.
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4Divide pancakes between serving plates; top with banana. Add the remaining water to caramel in frying pan; stir to combine, pour over pancakes.
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