Ingredients:
For the pancakes
125g self-raising flour
½ tsp baking powder
225ml banana-flavoured milk
1 large egg
Pinch of salt
Sunflower oil for frying
For the toffee sauce
110g butter
250 g light brown muscavado sugar,
275 g golden syrup
225 ml double cream
1/2 tsp vanilla extract
3 bananas, peeled and thickly sliced
A handful of crushed walnuts to serve
Method:
Sieve the flour and baking powder in to a mixing bowl. Whisk in the banana milk, egg and a pinch of salt until you have a smooth, thick batter.
Heat a large frying pan or pancake pan over a medium heat. Oil the bottom of the pan and add the batter, a tablespoonful at a time, and cook for a minute or so.
Carefully flip the pancakes over and cook for a further minute, or until golden brown.
Remove from the pan and keep warm while cooking the rest of the pancakes.
In a separate saucepan mix together the butter, brown sugar, golden syrup, double cream and vanilla extract over a high heat. Stir regularly and once thickened add the bananas and cook for a further 2 minutes.
To serve, pile the pancakes on to a plate and pour over the sticky toffee banana sauce.
Sprinkle the chopped walnuts on top for decoration.
Products Used
KITCHEN CRAFT STAINLESS STEEL 18CM FINE MESH CONICAL SIEVE
HOME MADE TRADITIONAL STONEWARE 29CM MIXING BOWL
MASTER CLASS PROFESSIONAL HEAVY DUTY 24CM FRYPAN
Kitchen Craft Mechanical Add 'N' Weigh Scales 3Kg
Kitchen Craft Oval Handled Stainless Steel Non-Stick Flexible Turner
