Caramelised banana pancakes
He isn’t just an acclaimed chef, Kane Pollard is also a father. He takes us inside his home kitchen and shows us the dishes he whips up when cooking for his kids, including these tasty caramelised banana pancakes, perfect for a Sunday morning.
Makes 4 large pancakes
250ml milk
3 eggs
60g caster sugar
160g self-raising flour
120g plain flour
15g baking powder
1 tbsp vanilla bean paste
1 tsp salt
butter for cooking
4 bananas, sliced into half cm coins
With an electric mixer, whisk all ingredients together except the butter and banana until smooth and slightly aerated. In a small pan on medium heat, add a small knob of butter. Allow to foam then dissipate.
Pour in the pancake mix until it forms a thin layer on the bottom of the pan. Once bubbles start to form on the pancake, and the edge starts to dry out, briefly take your pan off the heat.
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Create a pattern with the sliced bananas by gently pushing the coins into the soft batter. Put the pan back on the heat and flip the pancake. Slide a small knob of butter into the side of the pan so that it melts and continues to cook the banana side of the pancake for about 2 minutes.
Flip and serve with your desired pancake topping. Honey and sour cream work particularly well.
This recipe first appeared in the June 2025 issue of SALIFE magazine.
