This no-bake cake takes pancakes to another dimension
Fluffy American-style pancakes layered with caramelised bananas, toasted pecans and chocolate sauce: this epic banoffee pan-cake from the chef Paul Ainsworth and Rodda’s in Cornwall blurs the boundary between brunch dish and teatime treat
For the caramelised bananas: place the sugar in a large saucepan and melt over a medium heat until it starts to turn a dark golden colour.
Turn the heat right down, add the butter and stir to incorporate. Add the rum and mix well, increasing the heat to make a butterscotch caramel.
Add the bananas to the caramel and turn them so they are coated. Remove from the heat and leave to cool until room temperature
For the American-style pancakes: sieve the flour into a large bowl and make a well in the centre. In another bowl, whisk together the eggs, sugar and half the milk until smooth, then pour into the flour and whisk to a smooth paste.
Gradually whisk in the remaining milk until smooth, then add the bicarbonate of soda, cream of tartar and melted butter.
Heat a little butter in a frying pan over a medium heat and add enough pancake batter to cover the base. When bubbles start to appear on the surface of the batter flip the pancake and cook for a further minute until golden. Transfer to a wire rack and repeat the process until you’ve used up all the batter. Leave the pancakes to cool to room temperature.
For the chocolate sauce: bring the sugar and water to the boil in a small saucepan, then add the cocoa powder and cream and whisk well. Continue to cook the sauce over a medium heat for 2 minutes, whisking occasionally. Remove from the heat and stir in the salt. Leave to cool to room temperature.
To build the banoffee pan-cake: remove the bananas from the butterscotch and slice evenly.
Spread an even layer of Rodda’s clotted cream on each pancake on one side, leaving one pancake plain for the top of the cake.
Place the banana slices onto the clotted cream and drizzle over the butterscotch sauce. Sprinkle each pancake with chopped pecans and popping candy.
Build the banoffee pan-cake by stacking each finished pancake on top of each other. Use the plain pancake last so you have a flat top. Finish by pouring the chocolate sauce over the top and decorating with more pecans.
You will need
For the caramelised bananas
Caster sugar 200g
Unsalted butter 100g
Dark rum 50ml
Bananas 5 large, peeled
For the American-style pancakes
Plain flour 400g
Eggs 2 large
Caster sugar 4 tbsp
Milk 350ml
Bicarbonate of soda 2 tsp
Cream of tartar 2 tsp
Salted butter 2 tbsp, melted, plus extra for frying
For the chocolate sauce
Caster sugar 120g
Water 120g
Cocoa powder 50g
Double cream 125g
Cornish sea salt a pinch
To serve
Rodda’s clotted cream 300g
Pecans 200g, lightly roasted and roughly chopped
Popping candy
Method
For the caramelised bananas: place the sugar in a large saucepan and melt over a medium heat until it starts to turn a dark golden colour.
Turn the heat right down, add the butter and stir to incorporate. Add the rum and mix well, increasing the heat to make a butterscotch caramel.
Add the bananas to the caramel and turn them so they are coated. Remove from the heat and leave to cool until room temperature
For the American-style pancakes: sieve the flour into a large bowl and make a well in the centre. In another bowl, whisk together the eggs, sugar and half the milk until smooth, then pour into the flour and whisk to a smooth paste.
Gradually whisk in the remaining milk until smooth, then add the bicarbonate of soda, cream of tartar and melted butter.
Heat a little butter in a frying pan over a medium heat and add enough pancake batter to cover the base. When bubbles start to appear on the surface of the batter flip the pancake and cook for a further minute until golden. Transfer to a wire rack and repeat the process until you’ve used up all the batter. Leave the pancakes to cool to room temperature.
For the chocolate sauce: bring the sugar and water to the boil in a small saucepan, then add the cocoa powder and cream and whisk well. Continue to cook the sauce over a medium heat for 2 minutes, whisking occasionally. Remove from the heat and stir in the salt. Leave to cool to room temperature.
To build the banoffee pan-cake: remove the bananas from the butterscotch and slice evenly.
Spread an even layer of Rodda’s clotted cream on each pancake on one side, leaving one pancake plain for the top of the cake.
Place the banana slices onto the clotted cream and drizzle over the butterscotch sauce. Sprinkle each pancake with chopped pecans and popping candy.
Build the banoffee pan-cake by stacking each finished pancake on top of each other. Use the plain pancake last so you have a flat top. Finish by pouring the chocolate sauce over the top and decorating with more pecans.
Salted butter 2 tbsp, melted, plus extra for frying
For the chocolate sauce
Caster sugar 120g
Water 120g
Cocoa powder 50g
Double cream 125g
Cornish sea salt a pinch
To serve
Rodda’s clotted cream 300g
Pecans 200g, lightly roasted and roughly chopped
Popping candy
For the caramelised bananas: place the sugar in a large saucepan and melt over a medium heat until it starts to turn a dark golden colour.
Turn the heat right down, add the butter and stir to incorporate. Add the rum and mix well, increasing the heat to make a butterscotch caramel.
Add the bananas to the caramel and turn them so they are coated. Remove from the heat and leave to cool until room temperature
For the American-style pancakes: sieve the flour into a large bowl and make a well in the centre. In another bowl, whisk together the eggs, sugar and half the milk until smooth, then pour into the flour and whisk to a smooth paste.
Gradually whisk in the remaining milk until smooth, then add the bicarbonate of soda, cream of tartar and melted butter.
Heat a little butter in a frying pan over a medium heat and add enough pancake batter to cover the base. When bubbles start to appear on the surface of the batter flip the pancake and cook for a further minute until golden. Transfer to a wire rack and repeat the process until you’ve used up all the batter. Leave the pancakes to cool to room temperature.
For the chocolate sauce: bring the sugar and water to the boil in a small saucepan, then add the cocoa powder and cream and whisk well. Continue to cook the sauce over a medium heat for 2 minutes, whisking occasionally. Remove from the heat and stir in the salt. Leave to cool to room temperature.
To build the banoffee pan-cake: remove the bananas from the butterscotch and slice evenly.
Spread an even layer of Rodda’s clotted cream on each pancake on one side, leaving one pancake plain for the top of the cake.
Place the banana slices onto the clotted cream and drizzle over the butterscotch sauce. Sprinkle each pancake with chopped pecans and popping candy.
Build the banoffee pan-cake by stacking each finished pancake on top of each other. Use the plain pancake last so you have a flat top. Finish by pouring the chocolate sauce over the top and decorating with more pecans.