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.


Sign up for the latest from Tims Dairy