Makes 8 pancakes
- 140g self raising flour
- 0.5 tsp baking powder
- 2 large eggs
- 1 tbsp caster sugar
- 3 tbsp light brown sugar
- 15g butter, melted
- 140g milk
- Sunflower oil and a knob of butter
- 2-3 tbsp water
- 2 medium bananas, sliced
Mix the flour, baking powder, caster sugar & a pinch of salt in a bowl with a whisk. Make a well in the centre, crack in the eggs and add the milk & melted butter. Whisk together until you have a thick, smooth batter. Transfer to a jug.
Heat a knob of butter & a drizzle of oil in a non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about the size of a teacup. Continue cooking for 1-2 mins until the underside is golden brown, then flip the pancakes and cook for 1 min more on the other side. Cook in batches.
When the pancakes are cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper, add a knob of butter, scatter brown sugar in the pan & add the water. Heat until it melts & starts to bubble to a deep amber colour, toss in the bananas and coat them in the caramel.
Serve with the Tims Dairy Greek-style yogurt of your choice.