Banana and toffee pancakes by Marcello Tully - Print Recipe

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

Banana and toffee pancakes

Ingredients

Pancakes

Filling

Toffee sauce

Method