Banana and toffee pancakes
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Pancakes are a marvellous treat, and this banana pancake recipe from Marcello Tully features a drizzling of decadent toffee sauce. Perfect for a special breakfast dish or as a quick dessert, these pancakes are easy to make.
First published in 2015
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Ingredients
Metric
Imperial
Pancakes
- 15g of caster sugar
- 150g of plain flour
- 2 eggs
- 250ml of milk
- 2 tbsp of sunflower oil
Filling
- 120g of low fat cream cheese
- 200g of banana, sliced
Toffee sauce
- 40g of light brown sugar
- 150ml of single cream
- 40g of butter
- 3 drops of vanilla essence
SAVE RECIPE
Method
1
Place the caster sugar and flour into a bowl, make a well in the centre
- 15g of caster sugar
- 150g 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
- 250ml 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
- 200g of banana, sliced
- 120g 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
- 40g of light brown sugar
9
Then, whisk in the cream, butter and vanilla essence
- 150ml of single cream
- 40g 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
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