The ultimate banana pancakes

Ingredients

• 1 1/3 cups (200g) self-raising flour, sifted
• 1 tsp baking powder
• 1/4 cup (55g) caster sugar, plus 2 tbs extra
• 1 ripe banana, mashed, plus 3 bananas, halved
• 1 tsp vanilla extract
• 1 egg
• 1 cup (250ml) buttermilk
• 50g unsalted butter, melted and cooled, plus extra to brush
• Vanilla ice cream, to serve

Brown-butter maple syrup

• 80g unsalted butter, chopped
• 1/4 cup (60g) brown sugar
• 1/4 cup (60ml) maple syrup

Method

• In a large bowl place the flour, baking powder and caster sugar, and mix to combine. Make a well in the centre and add the mashed banana, vanilla extract, egg, buttermilk and melted butter and whisk until smooth. Set aside to rest for 20 minutes.
• Meanwhile, for the brown-butter maple syrup, place the butter in a small saucepan over medium heat and cook for 3-5 minutes until the butter has turned a nutty golden brown. Add sugar and maple syrup and cook, whisking, for 2-3 minutes until smooth and thickened. Set aside Heat a non-stick frypan over medium-low heat and brush with butter. Add 1/2 cup pancake batter and cook for 2-3 minutes on each side until golden and cooked. Keep warm while you continue with the remaining batter.
• To make the caramelized bananas, scatter extra 2 tbs sugar in a large non-stick frypan and add banana, cut-side down, and cook for 2-3 minutes until caramelised.
• Arrange the pancakes on a serving plate, top with caramelised banana and drizzle with brown butter maple syrup. Serve with ice cream.