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Caramelised Banana Pancakes | DonalSkehan.com, Delicious weekend breakfast!
  • breakfast

Caramelised Banana Pancakes

February 12

The method for the bananas are also rather delicious served over ice cream with a splash of rum for the grown ups and the American style batter is a staple and worth saving for any American-style pancake lovers in your house.

 

  • serves Serves 4
  • time 30 mins

Method

  1. 1. To make the pancake batter, put the flour, baking powder, salt & cinnamon into a large mixing bowl. Measure the milk in a jug and add the eggs. Whisk lightly to combine, then add the liquid to the dry ingredients and mix until blended and you have a thick batter. Set aside in the fridge.
  2. 2. For the bananas, put the 75 grams of butter and golden syrup into a small saucepan over a high heat and bring to the boil. Reduce the heat and allow the mixture to simmer and bubble for about 3 minutes until the sauce thickens. Remove the pan from the heat.
  3. 3. Coat the bananas in the caster sugar and melt the knob of butter in a large frying pan over a medium heat. Add the banana slices and fry them on all sides until golden. Pour over the butter and golden syrup sauce and stir gently to combine. Set aside.
  4. 4. To cook the pancakes, brush a warm frying pan with a little of the melted butter and pour in a small ladleful of the batter. The pancakes should each be about 10cm wide.
  5. 5. Allow them to cook until little bubbles start to appear and the edges become a little dry, then turn over to cook for about a minute until golden brown.
  6. 6. Serve immediately on warmed plates with the caramelised bananas and sauce on top, sprinkled with the toasted hazelnuts.

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Ingredients

7oz plain flour

2 tsp baking powder

Pinch of sea salt

½ tsp ground cinnamon

7.5fl oz milk

2 large eggs

1/4 stick butter, melted

large handful hazelnuts, toasted, roughly chopped

 

For the caramelised bananas:

1/2 stick butter, plus a knob

3.5fl oz golden syrup

8 mini bananas, peeled & halved lengthways

1 tbsp caster sugar

200g plain flour

2 tsp baking powder

Pinch of sea salt

½ tsp ground cinnamon

220ml milk

2 large eggs

30g butter, melted

50g hazelnuts, toasted, roughly chopped

 

For the caramelised bananas:

75g butter, plus a knob

100g golden syrup

8 mini bananas, peeled & halved lengthways

1 tbsp caster sugar

You'll Need

Large mixing bowl

Small saucepan

Frying pan