Clotted cream and banoffee pan-cake

This no-bake cake takes pancakes to another dimension
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Banoffee pan-cake

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

www.roddas.co.uk

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Indy Coffee Box
  • You will need
  • Method

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

 

  1. 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.
  2. 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.
  3. Add the bananas to the caramel and turn them so they are coated. Remove from the heat and leave to cool until room temperature
  4. 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.
  5. Gradually whisk in the remaining milk until smooth, then add the bicarbonate of soda, cream of tartar and melted butter.
  6. 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.
  7. 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.
  8. To build the banoffee pan-cake: remove the bananas from the butterscotch and slice evenly.
  9. 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.
  10. Place the banana slices onto the clotted cream and drizzle over the butterscotch sauce. Sprinkle each pancake with chopped pecans and popping candy.
  11. 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

  1. 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.
  2. 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.
  3. Add the bananas to the caramel and turn them so they are coated. Remove from the heat and leave to cool until room temperature
  4. 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.
  5. Gradually whisk in the remaining milk until smooth, then add the bicarbonate of soda, cream of tartar and melted butter.
  6. 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.
  7. 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.
  8. To build the banoffee pan-cake: remove the bananas from the butterscotch and slice evenly.
  9. 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.
  10. Place the banana slices onto the clotted cream and drizzle over the butterscotch sauce. Sprinkle each pancake with chopped pecans and popping candy.
  11. 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.
Supported by
Salcombe Gin & Paul Ainsworth
Indy Coffee Box
Supported by
Salcombe Gin & Paul Ainsworth

Supported by

Salcombe Gin & Paul Ainsworth
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