Banoffee pancakes

Banoffee pancakes

Go bananas- this dessert has plenty of a-peel

By , 13 February 2017
Banoffee pancakes
  • Ready in: 15 mins
  • Serves: 4
  • Price: £1.04 per serving
Nutritional Info
Each 278g serving contains
  • Energy 2396KJ 573KCAL
    29%
  • Fat high
    30.6g
    44%
  • Saturates high
    13.3g
    67%
  • Sugars high
    33.4g
    37%
  • Salt med
    1.08g
    18%
of your reference intake.
Typical energy values per 100g: 862kJ/206kcal.
Ingredients
  • 300ml buttermilk
  • 1 egg
  • 1tsp vanilla extract
  • 2tbsp melted butter
  • 140g self-raising flour
  • 1tsp baking powder
  • Pinch ground nutmeg
  • 1 large ripe banana, mashed, plus 2 bananas, sliced, to finish
  • 2tsp rapeseed oil
  • 1tbsp lemon juice
  • 50g toasted pecans
Method
  • Beat together the buttermilk, egg, vanilla extract and melted butter. In a separate bowl, stir together the flour, baking powder and nutmeg.

  • Stir the liquid into the dry ingredients and beat until smooth. Stir in the mashed banana.

  • Heat a nonstick frying pan on low. Lightly brush with a little rapeseed oil. Pour a large spoonful of the batter into the pan, spread out evenly with a spatula and cook for 1-2 mins until bubbles begin to pop on the surface. Carefully flip and cook for 1 min more.

  • Repeat with the remaining batter to make 8-10 small pancakes. Keep warm.

  • Toss the banana slices in the lemon juice. On a serving plate, layer up half the pancakes with half the sliced banana and pecans. Repeat to make a second stack.

  • Warm the caramel sauce gently. Top the pancake stacks with squirting cream and drizzle over the caramel sauce. Serve immediately, half a stack per person.