The very first time I went to Bali I had banana pancakes, cooked fresh as you waited at the breakfast buffet, literally every day. I wanted to try something else...(and I did manage to choke down fruit, croissants, bacon, omelettes to name a few options) but I came back to these each morning as they were so good.
It has taken me all these years to get my version up here on the site, but I have made them multiple times and the kids always loved them! So as we are all staycationing right now, put these on your menu and start flipping! Then cue the hot coffee, or Brew Choc, fresh juice, and pretend just for a minute that you are by the pool with a breeze gently wafting as you plan your weekend ahead!
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. We are adding more courses in 2022. Check us out!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 300 Grams Bakers or Strong Flour BUY
- 3 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 1 Pinch Pink Salt Flakes BUY
- 50 Grams Raw Caster Sugar BUY
- 270 Grams buttermilk
- 2 eggs
- 1 Teaspoon Vanilla Bean Paste BUY
- 50 Grams Butter melted, plus more for frying BUY
- 4 bananas, sliced
- Pure Maple Syrup to serve
Preheat a pan over medium heat.
Place flour, baking powder, baking soda, salt and sugar into the Thermomix bowl. Combine 10 sec/speed 10.
Add buttermilk, eggs and vanilla. Mix 10 sec/speed 6. Scrape bowl and repeat.
Add melted butter and combine 10 sec/speed 6.
Place a little butter in the preheated pan and drop spoonfuls of batter into the pan. Add a few sliced bananas on each pikelet. Cook until bubbles appear, turn over and cook for about 30 seconds to just caramelise the bananas and seal the batter.