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Banana and toffee pancakes

Banana and toffee pancakes

Banana and toffee pancakes

PT30M

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1
Place the caster sugar and flour into a bowl, make a well in the centre
  • 1/2 oz of caster sugar
  • 5 1/3 oz of plain flour
2
Crack the eggs into the well and start to mix the ingredients together using a whisk or wooden spoon. Add the milk slowly and beat until smooth
  • 2 eggs
  • 1/2 pint of milk
3
Heat the oil in a small frying pan so that it coats the whole surface. Pour a small ladle of pancake batter into the pan. Tilt the pan to coat the whole surface and cook for 2-3 minutes
  • 2 tbsp of sunflower oil
4
Flip the pancake over and cook for a further minute
5
Slide the pancake onto a plate and repeat the process until all the batter is used up
6
Place the pancakes onto a board and spread cream cheese over the centre of each. Arrange a few slices of banana on top
  • 7 1/16 oz of banana, sliced
  • 4 1/4 oz of low fat cream cheese
7
Fold each pancake in half and then in half again to form a triangle shape. Set aside while you make the sauce
8
For the toffee sauce, add the sugar to a heavy-based saucepan and heat until the sugar melts and turns a golden brown colour
  • 1 1/2 oz of light brown sugar
9
Then, whisk in the cream, butter and vanilla essence
  • 5 1/16 fl oz of single cream
  • 1 1/2 oz of butter
  • 3 drops of vanilla essence
10
Slowly bring to the boil, whilst stirring with a wooden spoon. Remove from the heat
11
Pour a little of the sauce over the pancakes and serve

Ingredients

Metric

Imperial

Pancakes

  • 1/2 oz of caster sugar
  • 5 1/3 oz of plain flour
  • 2 eggs
  • 1/2 pint of milk
  • 2 tbsp of sunflower oil

Filling

Toffee sauce

  • 1 1/2 oz of light brown sugar
  • 5 1/16 fl oz of single cream
  • 1 1/2 oz of butter
  • 3 drops of vanilla essence

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Banana and toffee pancakes

 
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