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Annabelle White’s Bacon and Banana Buttermilk Pancake Stack

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Ingredients

2 Cups Flour
2 Tbsp Sugar
1/4 tsp Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
2 Cups Buttermillk
100g Sour Cream
2 Large Eggs
3 tsp Butter melted and cooled slightly
1-2 tsp Vegetable Oil
1 tsp Grated Lemon Zest
Maple Syrup To Serve
To serve : grilled Kiwi middle bacon and slices of fresh banana

Annabelle White’s Bacon and Banana Buttermilk Pancake Stack

  • Medium

Ingredients

Directions

Steps

1
Done

Adjust oven rack to middle position and heat oven to 100 deg C.

2
Done

Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven.

3
Done

Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl.

4
Done

In a second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter.

5
Done

Make a well in centre of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not over-mix. Allow batter to sit for 10 minutes before cooking.

6
Done

Heat 1 tsp oil in a 30cm nonstick pan over medium heat until shimmering.

7
Done

Using paper towels, carefully wipe out oil, leaving thin film of oil on the bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places.

8
Done

Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes.

9
Done

Using thin, wide spatula, flip pancake and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

10
Done

Serve with grilled middle bacon and fresh slices of banana and top with maple syrup - experts say heating the maple syrup slightly improves the whole experience – so if you have the time – try – but most importantly get great real maple syrup for these super pancakes

The Cafe

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