Oaty hotcakes with caramel bananas

Bill Granger's hotcakes make a deliciously indulgent brunch dish
By Bill Granger
Oaty hotcakes with caramel bananas
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the hotcakes

  • 185 g plain flour
  • 1½ tsp baking powder
  • 1 tsp ground cinnamon
  • 1 large pinch freshly grated nutmeg, optional
  • 1 pinches sea salt
  • 1 tbsp caster sugar
  • 25 g rolled oats
  • 375 ml buttermilk
  • 1 medium egg
  • 35 g butter, melted, plus extra for greasing

For the caramel bananas

  • 3 bananas
  • 60 g butter
  • 90 g brown sugar
  • ½ tsp vanilla extract

Tips and Suggestions

Alternative toppings for the hotcakes include lightly crushed raspberries, or blueberry maple syrup. To make the latter, place 125g fresh or frozen blueberries and 250ml maple syrup in a small saucepan over a medium heat. Bring to the boil, then reduce the heat to low and simmer for 10 minutes, or until slightly reduced.


1. For the hotcakes: sift the flour, baking powder, cinnamon, nutmeg and salt together in a bowl. Stir the sugar and oats through and make a well in the centre.

2. Pour in the buttermilk and egg, stirring until just mixed. Add the melted butter and stir to combine. Set aside.

3. For the caramel bananas: halve the bananas lengthways and cut each piece in three.

4. Put the butter, sugar, vanilla and 2 tablespoons water in a large frying pan over a medium heat and cook until the mixture forms a caramel and darkens. Add the bananas and toss until well coated. Keep warm.

5. Heat a large non-stick frying pan over a medium heat and brush with a little butter. Pour in 2 or 3 small ladlefuls of the hotcake batter and cook for 2-3 minutes until bubbles appear on the surface. Turn and cook for a further 2-3 minutes.

6. Transfer to a plate and keep warm while cooking the rest. Serve the hotcakes with the caramel bananas.

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