INGREDIENTS
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5 banana slices per pancake (20 slices total)
300g self-raising flour
3g baking powder
2g fine salt
80g caster sugar
240ml buttermilk or yoghurt
150ml milk
3 large eggs, beaten
10g vanilla essence
Butter or non-stick spray, for the pan
Icing sugar, to serve
Method
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Preheat oven to 170°C.
Dry mix: Sieve flour, baking powder, salt, and sugar into a large bowl; make a well.
Wet mix: Whisk buttermilk (or yoghurt), milk, eggs, and vanilla; pass through a fine sieve into a jug.
Combine: Gradually whisk the wet into the dry to a smooth batter.
Cook: Heat a blini or non-stick pan over medium; lightly grease. Add ~¼ of the batter (~4 tbsp / 60ml), then lay 5 banana slices on top. Cook 4–5 min until golden underneath.
Finish in oven: Transfer pan to oven 3–4 min until set. Turn out, dust with icing sugar. Repeat for remaining batter.