Sour cream pancakes
Top chef Gerhard Wieser presents a tempting dessert from the Alpine cuisine - be sure to try it!
Banana Pancakes with Raspberries and Honey
An easy way to breakfast bliss—on the table in just 20 minutes
Cooking time: 20 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 180 | g | Flour |
| 2 | teaspoon(s) | Baking powder |
| 1 | pinch | Cinnamon |
| 2 | Medium-sized bananas, very ripe, mashed | |
| 2 | Eggs | |
| 240 | ml | Milk |
| 1 | Banana, just ripe, to serve | |
| 150 | g | Clear honey |
| 150 | g | Frozen raspberries (or fresh) |
| Butter for frying | ||
| 1 | pinch | Salt |
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To make the raspberry sauce, warm the honey and raspberries in a small saucepan over medium heat, stirring frequently, until the berries have softened and released their juices (if using frozen raspberries, this will take about 3 minutes).
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In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a larger bowl, mash the bananas with the eggs and whisk in the milk. Gently stir in the dry ingredients into the wet mixture until well combined (do not stir too much). The batter should remain slightly lumpy. Let it set for a few minutes.
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Heat a small knob of butter in a nonstick skillet over medium heat. Spoon 2 to 3 tablespoons of batter per pancake into the pan and cook until small bubbles form on the surface and the edges look set. Flip and cook for another 1 to 2 minutes, until golden and cooked through.
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Serve warm, topped with banana slices and the raspberry-honey sauce.
