Banana Pancakes With Pistachios And Ice Cream - cooking recipe

Ingredients

2/3 cup unsalted shelled pistachios
2 cups self-rising flour
1/3 cup firmly packed brown sugar
1 1/2 cups buttermilk
2 None eggs, lightly beaten
3 tbsp butter, melted
3 small bananas, thinly sliced
None None Vanilla ice cream, to serve
None None Maple syrup, to drizzle

Preparation

Place the pistachios in a food processor. Pulse until fine crumbs. Set aside.
Sift the flour into a large bowl. Add the brown sugar, buttermilk and eggs and mix until combined and smooth.
Heat a small nonstick skillet on medium heat. Brush with a little butter. For each pancake, pour 1/4 cup of batter into the pan. Spread to a 4 1/2-inch round. Cook for 1 min. Place 4-5 slices of banana on top and cook for a further 1 min, until bubbles appear on the surface. Turn and cook for 2-3 mins until golden brown and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining butter and batter to make 12 pancakes.
Stack 2 pancakes on each serving plate. Top with small scoops of ice cream. Serve sprinkled with the pistachio crumbs and drizzled with maple syrup.