Banana Buttermilk and Baked Eggs

April 21, 2012 12:09 am

We’re loving delicious breakfast foods this weekend…classic pancakes and baked eggs with a twist- a little decadent and easy to make!  Recipes from

Banana Buttermilk Hotcakes with Kaffir Lime Syrup

Banana buttermilk hotcakes with kaffir lime syrup

Preparation Time: 10 minutes, Cooking Time: 25 minutes

Ingredients (serves 6)

225g (1 1/2 cups) self-raising flour
1 tbs caster sugar
1 tsp ground cinnamon
250ml (1 cup) Dairy Farmers buttermilk
2 ripe bananas, peeled, mashed
2 eggs, lightly whisked
1 x 400ml can coconut milk
100g (1/2 cup, firmly packed) brown sugar
4 fresh kaffir lime leaves, coarsely shredded
Melted butter, to grease
Fresh kaffir lime leaves, extra, coarsely shredded, to serve
Lime wedges, to serve
Vanilla ice-cream, to serve


  1. Preheat oven to 100°C. Combine the flour, caster sugar and cinnamon in a large bowl. Make a well in the centre. Whisk together the buttermilk, banana and egg in a jug. Gradually add the buttermilk mixture to the flour mixture, whisking constantly until a smooth batter forms. Cover with plastic wrap and set aside for 20 minutes to rest.
  2. Meanwhile, combine the coconut milk, brown sugar and lime leaves in a medium saucepan over high heat. Bring to the boil. Cook, stirring occasionally, for 5 minutes or until the sauce thickens slightly. Remove from heat and discard the lime leaves. Transfer to a jug.
  3. Brush a large non-stick frying pan with a little of the melted butter to lightly grease and heat over medium heat. Pour two 60ml (1/4-cup) quantities of batter into the pan, allowing room for spreading. Cook for 1 1/2-2 minutes or until bubbles appear on the surface and pancakes are golden underneath. Turn and cook for a further 1 minute or until golden. Transfer to a heatproof plate and cover loosely with foil. Place in oven to keep warm. Repeat, in 5 more batches, with the remaining melted butter and batter, reheating the pan between batches.
  4. Divide the hotcakes among serving plates. Drizzle over the kaffir lime syrup and top with extra lime leaves. Serve immediately with lime wedges and ice-cream, if desired.



    Baked eggs with prosciutto

    Baked eggs with prosciutto

    Ingredients (serves 4)

    6 slices prosciutto, roughly chopped
    1/4 cup finely chopped semi-dried tomatoes
    50g feta cheese, crumbled
    1/4 cup finely grated parmesan cheese
    2 tablespoons chopped fresh basil leaves
    8 eggs


    Preheat oven to 200°C/180°C fan-forced. Grease four 3/4 -cup capacity ovenproof ramekins.
    Place prosciutto on a greased oven tray. Bake for 5 minutes or until crisp.
    Combine prosciutto, tomatoes, feta, parmesan and basil in a bowl. Sprinkle half the prosciutto mixture into prepared ramekins.
    Break 2 eggs into each ramekin. Top with remaining prosciutto mixture.
    Bake for 12 minutes or until eggs are just set. Serve.