Banana and Toffee Cream Pancakes

Name: Banana and Toffee Cream Pancakes
Yield: Serves 4–6
Ingredients: A few sprigs of fresh mint; Vegetable oil; 300 ml (10 fl oz) milk; 25 g (1 oz) unsalted butter, melted; 4 bananas; 1 egg; 1 quantity Toffee Cream; Icing sugar, sifted; Maple syrup (optional); A pinch of salt; 100 g (4 oz) plain flour

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

Here’s a great alternative for Shrove Tuesday! Of course, the pancakes can also be used in many other puddings, especially when served with ice-creams. How does warm pancakes with vanilla ice-cream and hot jam sauce sound?

Ingredients

4 bananas
1 quantity Toffee Cream
Maple syrup (optional)
Icing sugar, si

Dessert
Vegetarian

Method

Sift the flour and salt together. Beat the egg into the milk and whisk into the flour. Add the melted butter. The pancake mix is now ready. Pre-heat a 25 cm (10 in) pancake pan and trickle some vegetable oil into the pan, making sure the oil has very lightly covered the pan. Add a thin layer of pancake mix to the pan. Cook for 15—20 seconds until golden, then flip over and cook for a further 10