Banana Pancakes with Golden Syrup Butter

Serves 4

  • 1½ cups self raising flour
    ¼ teaspoon bicarbonate of soda
    2 tablespoon Bundaberg Caster Sugar
    1½ cups milk
    1 egg
    30g butter, melted and cooled slightly
    extra melted butter, for frying

    golden syrup butter
    75g butter, softened
    1 tablespoon Bundaberg Golden Syrup

    to serve
    sliced banana
    extra Bundaberg Golden Syrup
    ¼ cup toasted pecan nuts, coarsely chopped

1. Sift flour and bicarbonate of soda into a large bowl, then stir in sugar. Make a well in centre. Whisk milk and egg together in a separate bowl. Add to the flour mixture, whisking until a smooth batter forms. Add melted butter and whisk until combined. Set aside for 5 minutes.
2. Meanwhile, make golden syrup butter. Using an electric mixer, beat butter for 2 minutes or until light and pale. Add golden syrup and beat until combined. Cover and set aside.
3. Heat a non-stick frying pan over a medium heat. Brush lightly with extra melted butter. Pour ¼ cup batter into the pan to form an 11cm circle. Cook for 3 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for 2 minutes longer or until golden. Place on a large plate and cover with a tea towel to keep warm. Repeat to cook 8 more pancakes.
4. Serve with golden syrup butter and banana slices. Drizzle with extra golden syrup and sprinkle with pecans.

Tip: to toast pecans, heat a non-stick frying pan over a medium heat. Add the pecan nuts and stir continuously for about 5 minutes or until toasted. Cool slightly, then coarsely chop.

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