Banana pancakes with a macadamia drizzle

MAKES: 8 small pancakes; the recipe is easily doubled

Ingredients

Macadamia drizzle:

(A good pancake pan is useful!)

Instructions

Place all the pancake ingredients in a blender and blend till smooth.

Heat a nonstick frying pan, or griddle pan over medium heat. Melt a little butter or warm a little vegetable oil in the pan if desired.

Drop the batter on a hot griddle. Drop about 2 tablespoons of batter into the pan. It should sizzle immediately — if not, turn up the heat slightly. Repeat with dropping more batter into the pan, leaving at least an inch or two between pancakes.

Cook for about 1 minute. Cook the pancakes until the bottoms look browned and golden when you lift a corner, about 1 minute. The edges should also be starting to look set, but the center will still be loose, like barely set Jelly.

These pancakes are delicate to flip so a good spatula and pancake pan is essential.

Cook for another minute or so. Cook until the other side is also golden-brown, about 1 minute more. You can flip the pancakes a few times if you need to in order to get them evenly browned.

Transfer the cooked pancakes to a serving plate and cook the rest of the batter. Keep the finished pancakes warm in the oven if cooking more than a single batch.

Blend the macadamia nuts with the honey in a small blender or Nutribullet and drizzle over the warm pancakes and add some berries of your choice.