Banana & Chantilly Cream Pancakes

The trick to making great pancakes is to allow to mixture to rise for 15-20 minutes prior to cooking. Also Chantilly cream makes everything take wonderful! ultimately sweetened vanilla cream.

Makes 6-8 medium pancakes

Pancake Ingredients

  • 350g Pancake Mix
  • 1 cup Self Raising Flour
  • 1 cup Full Cream Milk
  • 1 large Egg
  • 1 teaspoon BiCarb Soda

Chantilly Cream Ingredients

  • 150-200mls Pouring Cream
  • 1 tablespoon Icing Sugar
  • Vanilla Beans from 1 whole bean or ½ teaspoon of paste

Rest of Ingredients

  • 1 Banana, sliced ½ cm thick
  • 1 teaspoon ground cinnamon
  • 100% Maple Syrup (no substitutes please!)


Sift the flour and BiCarb Soda into a large bowl then add the milk and egg and whisk until smooth. Mash half of the banana and whisk through the pancake batter.  Set aside for at least 15-20 minutes to allow the self raising flour and the BiCarb to activate and rise.

Whilst the pancake batter is rising, make the cream by add the cream to a large bowl then whisk in sifted icing sugar and the vanilla beans until thick and luscious! set aside. (I prefer to whisk by hand as it gives more control against over-whisking but if you prefer to use electric beaters then go for it!)

Heat a nonstick pan on a medium heat then pour in approximately 3-4 tablespoons of the batter and quickly spread the batter to make a larger circle. Cook for a minute until bubbles start to appear on the top then flip over and cook for another 2 minutes. Remove and repeat.

To assemble, place a pancake down, add some cream, lay another pancake, add some more cream, layer another pancake add the slices of banana on top then top with more cream. Sprinkle with the cinnamon then drizzle with the maple syrup…