2 bananas, sliced
2 teaspoon brown sugar
60g butter, chopped
1 cup self-raising flour, sifted
¼ teaspoon mixed spice
¼ cup caster sugar
1 cup buttermilk
ice-cream and maple syrup, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200ºC.
Place bananas on a baking tray lined with non-stick baking paper. Sprinkle with brown sugar and a third of the chopped butter. Bake for 10 minutes until very soft.
Place flour, spice and sugar in a bowl.
Melt leftover butter, then whisk with buttermilk and egg. Pour over dry ingredients and whisk until combined.
Cook a quarter of a cup of the mixture in a non-stick frying pan over medium heat. Remove and keep warm. Repeat with leftover mixture.
Serve pancakes topped with bananas, and with ice-cream and maple syrup if desired.