1 ½ c white flour, gluten free or plain
3 t baking powder
¼ c maple syrup
1 ¼ c milk
3 T melted butter
3 T maple syrup
2 T melted butter
Sift dry ingredients then make a well in the middle and drop eggs and maple syrup into the well. Whisk in milk slowly untill batter forms. Lastly beat in melted butter. Leave to sit whilst you get the bananas ready.
Slice the bananas lengthwise leaving the skin on.
Brush with maple syrup and butter and scatter mandarins over the top. Grill for 10 minutes until sizzling and golden.
Heat your Ironclad pan to a moderate heat and drop a little butter into the pan. Pour in batter to desired size.
Flip when bubbles have formed on top of the pancake and cook for a further minute.
Repeat the process. Keeping the pancakes warm in a stack under a tea towel.
Serve with bananas, extra maple syrup and yoghurt and crunchy bacon if that’s your thing!