Banana Sour Cream Hotcakes

Bill Granger is one of my favourite “celebrity chefs” and I was very lucky to see him in action at the Good Food and Wine Show in Cape Town this weekend. He has a wonderful stage presence and was a delight to meet and have a quick chat with at the book signing after his demo. All his books and recipes are fresh, simple, not in the least pretentious and always have an air of “happy”.

These Banana Sour Cream Hotcakes from his book Every Day was the perfect late breakfast for a rainy autumn morning. I like that there is very little sugar in the batter and most of the sweetness comes from the bananas. The recipe called for a Date and Pecan butter to serve it with but these hotcakes are very good without that. Instead I served the hotcakes with just a sprinkle of cinnamon. A splash of lemon or a spoonful of good vanilla yoghurt will be just as tasty. If you want to go a bit more savoury I think a few rashers of crispy bacon will be just right – just omit the vanilla and lemon rind.

Bill Granger’s Banana Sour Cream Hotcakes

Ingredients

  • 2 bananas
  • 2 teaspoons lemon juice
  • 125g flour
  • 2 teaspoons baking powder
  • pinch of salt
  • half a teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 2 eggs, separated
  • 125ml sour cream
  • 1 teaspoon vanilla extract
  • grated zest of 1 lemon
  • melted butter for frying

Instructions

  1. Mash 1 banana with 1 teaspoon lemon juice.
  2. Thinly slice the other banana and toss with the rest of the lemon juice.
  3. Sift the flour, baking powder, salt and cinnamon into a bowl and add the sugar.
  4. Mix together the mashed banana, egg yolks, sour cream and lemon zest and add to the dry ingredients.
  5. Stir until just combined. In a separate bowl beat the egg whites till soft peaks form.
  6. Carefully fold the egg whites into the batter until just combined, then fold in the banana slices.
  7. Heat a large frying pan over a medium-high heat and brush with some of the melted butter.
  8. For each hotcake drop 1/3 cupful of the batter into the pan and bake for 2 minutes until bubbles appear on the surface, then flip the hotcake and cook for another 1 minute.
  9. Keep warm while you cook the rest and serve.
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