MINI BANANA FLOUR PANCAKES

Small, fluffy and oh-so-yummy Dutch pancakes, called poffertjes, are party-platter perfect

Preparation time 5 mins plus 30 mins standing Cooking time 15 mins Serves 4-6

1½ tsp instant dried yeast 375ml milk

2 free-range eggs ½ cup brown sugar

1 tsp fine salt

2 cups green banana flour Ghee, melted, to grease ½ cup honey

½ cup lemon juice Icing sugar, to dust Banana slices and toasted

coconut flakes, to serve

STEP 1 Combine yeast and 2 tablespoons of the milk in a large bowl and set aside for 5 minutes, until foamy. Add eggs, 1 tablespoon of the brown sugar, salt and remaining milk, then whisk until smooth. Add green banana flour and mix well to combine. Cover bowl with plastic wrap and set aside for 30 minutes to 1 hour, or until doubled in size.

STEP 2 Heat a Dutch pancake pan over moderate heat. Brush each indentation with a little melted ghee. Put batter in a squeeze bottle or piping bag. Squeeze batter into each indentation to fill to the top and cook for 2 minutes. Flip pancakes over carefully with a small spatula and cook for 1 more minute. Repeat with remaining batter.

STEP 3 Meanwhile, put honey, lemon juice and remaining brown sugar in a medium saucepan over medium heat and bring to a simmer for a few minutes. Remove from heat and drizzle over pancakes.

STEP 4 Dust pancakes with a generous amount of icing sugar and serve with banana slices, toasted coconut flakes and extra syrup.