It’s Shrove Tuesday in four days so I tried out this indulgent pancake recipe courtesy of delicious magazine. Imagine super soft cooked banana in a rich caramely sauce scattered with classy pecan nuts and served with pancakes and vanilla ice cream. Yum. Allow about 30 mins to prepare four portions.
For the pancakes
60g plain flour
For the topping
4 tbsp honey
8 bananas (or 4 sliced lenthways if you want a smaller portion)
Chopped pecans and ice cream, to serve
To make the pancakes, sift the flour into a bowl and make a well in the centre. Add the eggs and beat with a whisk or fork. Gradually beat in the milk until you have a smooth batter. Heat a little oil in a frying pan, ensuring it has spread evenly, then pour in just enough batter to thinly coat the base of the pan. Cook for approx 2 minutes on each side until golden.
For the topping, melt the butter with the honey in a frying pan or saucepan and cook until just beginning to brown. Place the bananas in the pan (you may need to do it in two lots). Cook for several minutes, turning occasionally, until caramelised. Sprinkle with chopped pecans and serve the bananas and sauce with the pancakes and ice cream.