Golden Syrup Easy Pour
Lighter in both colour and...
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Pancakes
Buttermilk Pancakes with Caramelised Banana and Popcorn
25 mins
10 mins
Moderate
2
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- Ingredients
- Method
Ingredients
- 2 eggs
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 tbs Chelsea Raw Caster Sugar
- ⅔ cup self raising flour
- 2 tbs butter
- 1 heaped tbs Chelsea Dark Cane Sugar
- 1 banana
- Olive oil spray
- ½ cup popcorn
- Vanilla bean ice cream, to serve
- Honey or Chelsea Easy Pour Syrup, to serve
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Soft Brown Sugar
This popular sugar is used...
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Method
Combine eggs, buttermilk, vanilla extract and caster sugar into a medium sized mixing bowl. Whisk well to combine.
Add flour and continue to whisk until mixture is smooth and creamy. Place in the fridge for 15 minutes.
To make the caramelised bananas, place butter and brown sugar into a medium sized non-stick fry pan over medium heat.
Peel the banana and cut it in half lengthways.
Once the butter has melted, add banana at side down and cook for 1-2 minutes on each side, or until the sugar starts to caramelise. Remove banana from the pan and set aside.
Heat a large non-stick fry pan over low-medium heat and spray lightly with oil.
Pour 1/4 of the batter into the pan and cook for 1-2 minutes or until bubbles start to appear. Flip, and cook for a further 1-2 minutes on the other side. Repeat with the remaining mixture, spraying oil between batches.
To serve, divide pancakes between 2 plates, followed by half a banana, a sprinkle of popcorn, a small scoop of ice cream and a drizzle of honey or Golden Syrup.
Chelsea Products in Recipe
Golden Syrup Easy Pour
Lighter in both colour and...
Raw Caster Sugar
Delicately flavoured with a...
Soft Brown Sugar
This popular sugar is used...
Reviews
What did you think of this recipe?
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ingredients
- 2 cups Edmonds Standard Grade Flour
- 4 teaspoons Edmonds Baking Powder
- ½ teaspoon salt
- ¼ cup Chelsea White Sugar
- 2 eggs, separated
- ½ cup Olivani Pure Olive Oil
- 2 cups Meadow Fresh Original Milk
ingredients
- 3 eggs, separated
- 3 Tbsp Chelsea Golden Syrup
- 1 ¼ cups milk (approx)
- 50g butter, melted
- 1 ½ cups flour
- 4 Tbsp cocoa
- 2 tsp baking powder
ingredients
- 1 cup blueberries
- 3 teaspoons baking powder
- 2 eggs, separated
- 1 tablespoon Chelsea White Sugar
- 2 cups sifted flour
- 1 ½ cups milk
- ½ teaspoon salt
- ¼ cup melted butter
- Chelsea Easy Pour Golden Syrup to serve
ingredients
- 60g butter
- 4 medium Granny Smith apples, cored and thickly sliced
- ⅓ cup Chelsea Golden Syrup (Tin)
- 2 tsp lemon juice
- 8 waffles, toasted
- 4 scoops of vanilla ice cream
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Scones
- 4 cups standard flour
- 120g butter (room temp, cubed)
- Pinch of salt
- 30ml baking powder
- 80ml Chelsea Caster Sugar
- 1 full cup of buttermilk
- 1 large egg
- 125ml water (only add enough to bring dough together)
Apricot Jam
- 150g tinned apricots (drained)
- 150g Chelsea Caster Sugar
- Topping
- 250ml cream
- White chocolate
ingredients
- 1 tablespoon Chelsea Caster Sugar
- 1 ½ cups Edmonds Self Raising Flour
- 125g butter, melted
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup Meadow Fresh Original Milk
- 3 eggs
- 4 cups approx. mixed berries
- Chelsea Icing Sugar to dust
- Optional - yoghurt, ice cream or softly whipped cream to serve
learn about baking
How to Choose SugarFor Baking?
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