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Blueberry & Banana Pancakes - with sticky maple pecans

Serves: 2 very hungry people

Ingredients for the Pancakes​

3 large eggs, separated
125 grams plain flour
1 teaspoon baking powder
50 grams sugar
150 ml milk
150 grams blueberries
1 large (or 2 small) bananas, peeled and mashed
vegetable oil for cooking
maple syrup to serve

Ingredients for the Sticky Maple Pecans​

100 g pecan nuts
5 tablespoons maple syrup

Directions for the Sticky Maple Pecans​

Heat a frying pan and add the pecan nuts. Toss them around in the pan until they start to toast and become slightly darker, this will bring out a more intense pecan flavour. Pour the maple syrup into the pan and stir to coat the pecans, letting the syrup bubble and thicken slightly, so the pecans become sticky. Remove from heat and set aside.

Directions for the Pancakes​

Mix together the egg yolks, flour, baking powder, sugar and milk until you have a smooth, thick batter. Stir in the blueberries and mashed banana. In a separate bowl, whisk the egg whites until they form stiff peaks. Fold ino the batter and your pancake mixture is ready to cook.

Heat a frying pan over medium heat, and brush with a little vegetable oil. Spoon some batter into the pan (how much depends on how large you want your pancakes to be!) and cook for a few minutes, then flip with a spatula and cook for another minute or 2 until both sides are lightly golden. Keep the pancakes warm while you continue to cook the rest.

Serve hot, with the sticky maple pecans spooned over the top.

My Notes​

I’ve never made this with the pecans. Other times, I’ve skipped the blueberries when I haven’t had them in the house or didn’t want such a filling meal. It still turns out great. 🙂 Usually, I’m lazy and don’t bother separating the eggs. The pancakes are still great, just a smidge less fluffy, I think.