Caramelised Banana and Rum Pancakes

Updated at: Thu, 17 Aug 2023 05:33:53 GMT

Step 1

To make the batter, put the flour, eggs and a little of the milk in a large bowl and whisk together until smooth. Gradually whisk in the remaining milk to make a runny batter. (Alternatively, put all the ingredients in a blender and whizz until smooth.) Cover and set aside until ready to use (ideally chill it overnight) – or cook straight away.

Step 2

Put a large non-stick frying pan over a medium heat, then test the pan by ladling in a very small amount of batter. It should take around 1 minute to brown on the bottom. If it browns too quickly, lower the temperature slightly; raise the temperature if it cooks too slowly and becomes rubbery. Discard (or eat!) the test pancake.

Step 3

When the pan is at the right temperature, add a small knob of butter followed by a ladleful of batter. Swirl the pan to coat the base, then leave the pancake to cook for 1 minute. Flip and repeat on the other side, or until cooked through.

Step 4

Cook 2 pancakes per person. Set aside and keep warm. Thickly slice the bananas.

Step 5

Combine the butter, sugar, cinnamon and salt in a frying pan, then put over a low-medium heat for about 1 minute, stirring, until the butter has melted into the sugar. When the mixture is bubbling, add the bananas. Cook, shaking the pan often, for 4-5 minutes, until the bananas are caramelised and sticky. Don’t be tempted to stir at this stage.

Step 6

Add the rum and shake the pan to combine with the caramel.

Step 7

Arrange the pancakes on plates and top with the bananas. Put the ice cream in the centre and drizzle over the remaining sauce from the pan.

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Delicious

Easy

One-dish

Sweet

Under 30 minutes