Ingredients
For the batter
125g plain flour
2 tablespoons of golden caster sugar
A pinch of salt
2 eggs (beaten)
300ml Wold Top Against The Grain or Wold Top Marmalade Porter
75g butter (melted)
For the topping
1 banana, sliced on a diagonal
2 tablespoons of golden caster sugar
50g of finely chopped nuts – pistachios or hazelnuts work well
Greek yoghurt and golden syrup, to serve
Method
- For the batter, sift the flour into a bowl and mix in the sugar and salt. Whisk in half the eggs, followed by half of the beer.
- Add the remaining eggs and then the remaining beer and mix until smooth. Stir in the melted butter. Cover and leave to stand for 1 -2 hours.
- While the batter is resting, prepare the bananas. Sprinkle the sugar onto a plate and coat the banana pieces on both sides. Heat a small, non-stick frying pan, and place the banana pieces directly into the pan, allowing them to caramelise on one side before turning over and repeating. Remove and set aside.
- Heat a frying pan over a medium to high heat and add a little cooking oil or butter. Pour in half a ladleful of batter, ensuring it covers the base. Cook until you can see the edges turning brown, then carefully loosen with a spatula and flip.
- Serve with 3-4 pieces of caramelised banana, Greek yoghurt, a drizzle of golden syrup and a sprinkling of nuts.