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Barbecue Buttermilk Pancakes with Miso Caramelised Bananas, Salted Miso Butterscotch Sauce, Walnuts and Chantilly Cream
Recipe by Lourdes Leschen
Try this delicious barbeque buttermilk pancakes with miso caramelised bananas, salted miso butterscotch sauce, walnuts and chantilly cream.
- Steps
- Ingredients
Ingredients
Pancakes
Chantilly Cream
Salted Miso Butterscotch Sauce
Miso Caramelised Bananas
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Steps
- To make the pancakes, sift the flour into a bowl and combine with the sugar and cinnamon. Add the remaining ingredients and combine, being careful to not over-mix. Cover with cling wrap and place in the fridge for 30 minutes.
- For the Chantilly Cream, place the cream, sugar and vanilla into a large bowl and beat with electric beaters until stiff peaks occur. Place in a serving bowl.
- For the Salted Miso Butterscotch Sauce, place all the ingredients, except the miso, into a saucepan and simmer until the sugar has dissolved.
- Increase to a medium heat and allow to boil gently for 5 minutes until sauce has thickened, stirring often.
- Remove from heat and whisk in the miso until well combined. Season to taste, adding more miso if desired. Decant into a pouring jug, reserving 4 tablespoons for the bananas.
- For the Miso Caramelised Bananas, place a griddle pan over high heat.
- Slice the bananas lengthways and using a pastry brush, slather the reserved butterscotch sauce onto the cut side of the banana, ensuring it is well coated.
- When pan is hot, place the banana slices cut down onto the griddle and cook for 2-3 minutes until a dark, rich golden brown. Set aside.
- To cook the pancakes, heat a large non-stick pan on medium-high heat and add 1 tablespoon of butter. Place three 10cm greased egg rings onto the pan and then scoop a portion of the batter into each egg ring. As batter starts to cook and the shape is formed, remove the rings.
- Fry for 2 minutes or until bubbles start to appear then flip the pancakes and cook a further 2 minutes until lightly brown. Repeat with remaining batter.
- To serve, arrange pancakes on a plate and place grilled bananas on top. Garnish with walnuts and flowers. Serve with butterscotch sauce and Chantilly cream. Garnish
