Monday, 11 February 2013

Banoffee Pancakes

Mmmm, I am still eating these as I write! The recipe is so simple and the pancake mix that Elle and I have been making since forever. It really is good at making thin, French style crepes (thanks mum).

Banoffee filing (enough for 1 big pancake or 2 small so multiply up!)

1 ripe banana
1 table spoon of sugar
1 tablespoon (or 2!) of fudge / caramel sauce, I use Rowse Fudge sauce since its good and cheap
1 teaspoon of butter

Fry the banana in the butter in a small non stick frying pan on a med-high heat.

After 30 secs, sprinkle over the sugar and then after another 30 pour over the fudge sauce and reduce till the bannanas are nicely browned and a bit mushy. 

Make the pancakes soon after and fill with the banana mix.

Pancake Mix

110g plain flour
2 eggs
200 ml milk
50ml water
50g butter, melted

Either whiz all the ingredients except for the butter together in a food processer and sieve if lumpy or do it by hand by mixing the flour and eggs into a paste and slowly adding the milk and water. 

Add two tablespoons of the butter, mix and it is ready to use. 

Some people think that if you leave it to stand for half an hour it improves but I have never had the patience.

I'm sure you all know how to make pancakes but this is how I do it. Pour in 1 tablespoon of the butter for a big pancake into a non stick pan and swirl around so it is all covered. 

Pour in a relatively small amount of mix and quickly tip the pan to spread it around and add some more around the edges if necessary, tipping the pan around at the same time. 

I also use a silicone spatula to turn them over since it doesn't stick to the mix. 

The last tip I have it to let the pan cool a little between pancakes so you don't get burnt bits.

Enjoy Shrove Tuesday tomorrow!