Serve chef Richard Davies’ thick American-style pancakes with caramelised banana
Makes 8-10
- Plain flour 225g
- Baking powder 2 tsp
- Sugar 75g
- Eggs 2
- Milk 187ml
- Melted butter 65g
- Caster sugar 50g
- Bananas 4, sliced
- Sift the flour, baking powder and sugar into a large bowl.
- In a separate bowl beat the eggs and milk, and then pour into the sieved flour, baking powder and sugar mix and beat until smooth.
- Heat a frying pan over a medium heat and add a small knob of butter to grease the bottom of the pan.
- Spoon or pipe the mix into the pan and fry until golden on each side. Stack them up.
- Heat 50g of caster sugar over a medium heat in a non-stick pan until it turns to caramel.
- Add the sliced banana and fry until golden brown which should take 1-2 minutes.
- Place on parchment or kitchen paper for a moment and serve with the pancakes.
You will need
- Plain flour 225g
- Baking powder 2 tsp
- Sugar 75g
- Eggs 2
- Milk 187ml
- Melted butter 65g
- Caster sugar 50g
- Bananas 4, sliced
Method
- Sift the flour, baking powder and sugar into a large bowl.
- In a separate bowl beat the eggs and milk, and then pour into the sieved flour, baking powder and sugar mix and beat until smooth.
- Heat a frying pan over a medium heat and add a small knob of butter to grease the bottom of the pan.
- Spoon or pipe the mix into the pan and fry until golden on each side. Stack them up.
- Heat 50g of caster sugar over a medium heat in a non-stick pan until it turns to caramel.
- Add the sliced banana and fry until golden brown which should take 1-2 minutes.
- Place on parchment or kitchen paper for a moment and serve with the pancakes.
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