for 4 person

Honey bananas

2	bananas, cut diagonally into slices
1 tsp	lemon juice
1 ½ tbsp	liquid honey

Pancakes

100 g	white flour
50 g	fine whole-grain rolled oats, toasted
1 tsp	baking powder
2 tbsp	sugar
30 g	chocolate chunks
¼ tsp	salt
2 dl	buttermilk
20 g	butter, melted, left to cool
1	fresh egg yolk
1	fresh egg white
1 pinch	salt
	clarified butter for cooking

How it's done

Honey bananas

Mix the bananas with the lemon juice and honey, cover and chill until ready to serve.

Pancakes

In a bowl, mix the flour with all the other ingredients up to and including the salt. Whisk together the buttermilk, butter and egg yolk, mix in. Beat the egg white with the salt until stiff, carefully fold into the mixture using a rubber spatula. Heat a little clarified butter in a wide non-stick frying pan. Reduce the heat, pour as much batter into the pan as it takes to make pancakes of approx. 8 cm in diameter. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking, then keep warm. Prepare the remaining pancakes straight away. Serve with the honey bananas.

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