Spotty Bananas does Posh Pancakes!
Buttermilk Pancakes with Banoffee Bananas & Cream
Kate over at Turquoise Lemons has issued a challenge for spotty bananas in her No Waste Food Challenge for February, and as I love a challenge, I deliberately left two of my bananas to go spotty in order to enter this event………yes, I know, I need to get out more. However, the object of the challenge does hit home with me, as I abhor waste and I always try to use leftovers with imagination as well as using all my fruit (even if they may be past their prime) in baking and cooking; the banana is a great example, as it is a wonderful ingredient in breads, cakes, fruit salads and also with hot toffee sauces and pancakes……with cream of course. This recipe is an old family favourite and I make these naughty pancakes regularly when I have a few spare bananas and we all feel like a bit of a treat. It is of course February and my lilac and orange blossom is not in bloom yet, but I discovered these old photos on my external hard drive the other day, and the discovery led to me making these pancakes, as well as sharing the recipe and photos……hence my rather Spring like photos – plus it saved me a job and meant I could tuck into them straight away too!
There is nothing wrong with having a sweet treat now and then, and as Shrove Tuesday is tomorrow, Pancake Day, I thought it was a good time to share this recipe, as well as use up my spotty bananas of course. These are what I would call Scotch Pancakes, or even Drop Scones; I suppose my friends across the pond would call them regular American pancakes, but these are a lot smaller in diameter, although they are still thick and fluffy. I made these on my vintage girdle (griddle) and they are a dream to whip up at the last minute, plus the pancakes can be frozen for future desserts and breakfasts, which I often do to save time later.
I often use apples and pears with the toffee sauce when I make these buttermilk pancakes, it’s whatever fruit I have to hand really, but there is no denying the wonderful taste of hot bananas and they just go so well with the sauce, pancakes and cream……you could serve these for an indulgent breakfast or brunch dish, but we tend to have them as dessert after a light meal. I will be back tomorrow with some interesting facts about the origins of Shrove Tuesday and I’ll be sharing a very old recipe with you too…….see you later, and don’t forget to get your frying pans out and polish up on your pancake flipping skills! Karen