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
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
- 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.
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