Our Secret Recipe Revealed

Banana Pancakes

Banana Pancakes with Maple Butter

Banana Pancakes & Warm Maple Butter

Shrove Tuesday was traditionally a day of partying and feasting before Lent, but given we like to go in for that sort of thing all year round, Balans Soho Society doesn’t see why every day shouldn’t be Pancake Day…

Serves 6


500g plain flour

1 tbsp baking powder

I tbsp bicarbonate of soda

4 free-range eggs, separated

500ml milk

100g butter

150g maple butter (available at Ocado)

3 bananas sliced

75g pecans roasted and chopped

Maple syrup



Roast the pecans:

Preheat oven to 350°F.

Lightly oil a baking sheet.

Put the pecans on the baking sheet and roast them until they become aromatic, about 5 minutes.

(They’re easily scorched so watch them carefully)


To make the banana pancakes:

  1. Sift all the dry ingredients together into a mixing bowl and make a well in the middle. Add the milk and egg yolks and gently mix together. Warm the maple butter and fold into the mixture. Whisk the egg whites to soft peaks and fold them into the mixture.
  1. Lightly butter a griddle or frying pan that’s on a medium heat.
  1. Spoon 100g of the pancake mix into the pan. When a few small bubbles start to appear on the surface, flip it over.
  1. After flipping the pancake, cook until it’s just firm to the touch.

Serve 2 pancakes per person, topped with the sliced banana and sprinkled with the roasted pecans. Finish with 50g of warm maple butter and maple syrup.

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