Nutrition balance score
Good
Glycemic Index
60
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories472.9 kcal (24%)
Total Fat23.6 g (34%)
Carbs58.6 g (23%)
Sugars27.5 g (31%)
Protein11.4 g (23%)
Sodium123.7 mg (6%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
50gblanched hazelnuts
2bananas
large
20gunsalted butter
plus extra for frying
2 tablespoonscaster sugar
2 tablespoonstahini
for drizzling
2 tablespoonsdate nectar
for drizzling
Batter
Instructions
Step 1
Sift the flour and cinnamon into a large bowl and add the sugar with a pinch of salt.
Step 2
Make a well in the centre and crack in the eggs, then add the oil and 3 tablespoons of milk.
Step 3
Use a balloon whisk to beat together the eggs, milk and oil, slowly drawing in the flour mixture until you have a smooth paste.
Step 4
Gradually pour in the remaining milk, whisking continuously until the batter is smooth and the consistency of single cream.
Step 5
Cover and leave to rest in the fridge for at least 30 minutes, or up to 24 hours.
Step 6
Meanwhile, heat a non-stick frying pan over a medium-low heat.
Step 7
Toast the hazelnuts, stirring often, until golden. Top onto a board to cool, then roughly chop.
Step 8
Peel the bananas, then cut into 1.5cm slices on the diagonal and set aside.
Step 9
Preheat the oven to low.
Step 10
When you are ready to cook, put about 1 tap butter in the same pan you used to toast the nuts, and set over a medium heat until hot and foaming
Step 11
Pour in enough batter to just coat the pan's base (2-3 tablespoons), swirling it quickly to make an even layer.
Step 12
Cook for 60-90 seconds, or until the edges begin to curl and the base is golden. Flip the pancake and cook for a final 30-60 seconds, then transfer to a warm plate.
Step 13
Repeat with the remaining batter, adding a little extra butter to the pan as needed.
Step 14
Layer the cooked pancakes between baking parchment and keep warm in the oven. You should have a little over 2 per person.
Step 15
Melt 20g butter in the frying pan, then sprinkle in 2 tablespoons sugar.
Step 16
Gently stir, then allow the sugar to melt for 1-2 minutes over a medium heat.
Step 17
Add the banana slices and cook for 3-4 minutes, carefully turning halfway, until caramelised on both sides.
Step 18
Serve 2-3 pancakes per person, topping with the banana slices and drizzling with both the tahini and date nectar. Finish with a scattering of chopped hazelnuts.
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Notes
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