Gluten-free caramelised banana pancakes recipe from Queens of Mayfair

Pancakes are a classic brunch staple, and if there’s one person who knows her way around the top London restaurants and cafés offering this indulgent in-between meal it's Thérèse Nichols. She’s the founder behind the charity OnePlate, partnering with foodies, restaurants, cafés and chefs to fund sustainable food projects in developing countries - a cause that Knight Frank is proud to support. 

Its latest cookbook, Brunch in London, takes a tour of the capital’s renowned foodie spots and local favourites, bringing together delicious recipes from more than 100 restaurants, cafés and chefs. Among them is the all-day café and bar Queens of Mayfair, an elegant retreat in this dynamic London neighbourhood. Run by sisters Grace and Victoria Sheppard, they’ve used their backgrounds in PR, marketing and interior design to create a chic, relaxed atmosphere, the perfect backdrop to their comforting food that showcases the finest artisanal ingredients. 

If you’d like to try and recreate some of their culinary magic at home, Victoria shares her recipe for gluten-free caramelised banana pancakes here; add a scattering of candied nuts for the perfect finishing touch. And if you’re feeling inspired, it’s just one of the many enticing recipes to be found in the Brunch in London cookbook. 

Gluten-free caramelised banana pancakes by Victoria Sheppard, Queens of Mayfair

Serves 2 

Ingredients

• 150g (5½oz) gluten-free self-raising flour
• 30g (1oz) sugar, plus extra for sprinkling
• 5g (1 tsp) gluten-free baking powder
• 5g (¾ tsp) fine sea salt
• 185ml (6¼fl oz) whole milk
• 1 large egg
• 2 tbsp neutral-flavoured oil (sunflower, vegetable), plus a little extra to cook the pancakes
• 2 bananas, cut in half lengthways
• 100g (3½oz) crème fraîche
• Maple syrup, for drizzling
• Candied nuts and a mint sprig, to serve (optional)

Method

1. Combine the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk together the milk, egg and oil. Pour the wet ingredients into the flour mixture and whisk until you have a smooth batter. Set aside to rest for 10 minutes.

2. Sprinkle enough sugar to cover a small plate and roll the bananas in the sugar to coat. 

3. You can either use a blowtorch or your grill to caramelise the bananas. If using your grill, set it to medium heat.

4. Lightly oil a large frying pan over a medium heat. Ladle in the batter (you should get 8 pancakes in total; cook them in batches if necessary) and cook for 3 minutes on each side. When you turn the pancakes over, put the bananas under the grill for about 2 minutes until golden, or use a blowtorch to gently crisp the tops.

5. Stack 4 pancakes on each plate, adding a thick layer of crème fraîche and a dash of maple syrup between each pancake. Pour a generous drizzle of maple syrup over the top pancake and top with the caramelised bananas. Finish with a scattering of candied nuts and a sprig of mint, if desired.