Banana and Yogurt Pancake Stack Recipe

Ingredients

• 1½ cups self-rising flour, sifted
• 1 tsp baking powder
• 2 tbsp granulated sugar
• 1 cup whole milk
• 2 large eggs, lightly beaten
• ½ tsp vanilla extract
• 2 tbsp unsalted butter, melted and cooled, plus extra for cooking
• 3 bananas
• ¾ cup (7 oz) Greek yogurt
• honey, to serve

1. Sift the flour and baking powder into a large bowl and add the sugar. In a bowl, whisk together the milk, eggs, and vanilla extract. Make a well in the center of the flour mixture and whisk in the milk mixture, a little at a time, bringing in the flour as you go. Finally, whisk in the cooled, melted butter until the mixture is smooth.
2. Melt a pat of butter in a large, nonstick frying pan. Pour tablespoons of the batter into the pan, leaving space between them for the batter to spread. Each pancake should become about 3¼–4 in (8–10 cm) in diameter, but don’t worry too much.
3. Cook over medium heat, reducing the heat if they seem to be cooking too fast. Turn the pancakes when small bubbles appear on the surface and pop. Cook for another 1–2 minutes until golden brown and cooked through.
4. Slice the bananas diagonally to produce 2 in- (5 cm-) long strips. Place a warm pancake on a plate and top with a spoonful of yogurt and slices of banana. Top with another pancake, more yogurt, banana, and honey. Finish the stack with a third pancake, topped with a spoonful of yogurt and drizzled generously with honey.