This one is for all those sweet-loving fathers out there. Is there anything better than banana and pancakes? Yes, add a sprinkle of pecan maple crunch and dollops of sour cream which perfectly offsets the sweetness – delish!    

Serves 4  

Pancakes  

Ingredients  

• ¾ cup milk + extra as needed   
• Squeeze of lemon juice  
• 2 tbsp butter, melted  
• 1 large egg, beaten  
• 1 cup plain flour, sifted  
• 2 tsps. white sugar  
• 2 tsp baking powder  
• ½ tsp baking soda  
• Pinch of salt  
• Butter for cooking & serving  
• 3 bananas, each cut into 4 pieces on the diagonal   
• Dollops of sour cream to serve   
• Pecan maple crunch (see below)  
• Maple syrup to serve   

Method  

1. In a jug, add the lemon juice to the milk. Leave it to sit for a few minutes, then whisk in the melted butter and beaten egg.   
2. Combine flour, sugar, baking powder, baking soda, and salt into a bowl and mix well. Pour in the milk mixture and stir until mostly incorporated. Don’t over mix. The batter should be thick and a little lumpy, but without any visible flour.  
3. Set the batter aside for 5-10 minutes. Thin with a little more milk if it’s too stiff after resting.  
4. Ladle in ¼ cup of batter at a time into the pan so that you get evenly sized pancakes. Cook until the first side is golden brown, or until the top surface forms bubbles that burst, then flip gently and cook for 3-4 minutes more. Adjust heat accordingly. Repeat with remaining batter. Keep pancakes warm while you cook the bananas.   
5. Run a dab of butter around the pan to lightly grease. Cook the bananas for a few minutes without disturbing until caramelised and starting to soften.   
6. To serve, place two pancakes on each plate. Top with a decent dollop of sour cream, banana, a drizzle of maple syrup, and a sprinkle of pecan maple crunch. Eat up!   

Pecan Maple Crunch  

Ingredients  

• 2 heaped tbsps. brown sugar  
• 1 tablespoon maple syrup  
• 1 tbsp butter   
• ½ cup pecans, roughly chopped  
• Pinch sea salt  

Method 

1. Melt the sugar in a pan with maple syrup and cook on a medium heat for one minute. 
2. Add butter, pecans, and salt and cook for 3-4 minutes.  
3. Pour out onto a piece of baking paper (it should spread on its own, if not give it some help), sprinkle with salt and place in freezer to set. Chop up to serve.  

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