For the pancakes
- 130g plain flour
- 2 medium eggs
- 225ml milk
- 3tbsp melted butter or sunflower oil
For the caramelised banana and pecan topping
- 2 ripe but not overripe bananas, sliced
- 30g pecans, chopped
- 3tbsp maple syrup
- Pinch flaked sea salt
- 3tbsp crème fraiche
To make the pancakes
Sift flour into a large bowl, add eggs and milk and whisk gently until combined. Add 5tbsp/75ml cold water and whisk again until completely smooth.
Place a 20-22cm frying pan over a medium-high heat. Add 1tsp of butter or oil and tilt the pan to spread over the surface.
Once very hot, pour in 2-3 tbsp batter and gently swirl around the pan to completely coat the base.
Leave for just under a minute, don’t be tempted to turn the pancake until it is a rich golden colour underneath. Give the pan a sharp shake, if it moves, it should be ready.
Toss or turn with a spatula and cook for 20-30 seconds until golden. Transfer to a warmed plate, cover with a sheet of foil and a tea towel and repeat with the remaining butter and batter.
For the caramelised banana pecan topping
Melt butter over a medium-high heat until foaming in a large frying pan.
Add bananas and cook for 2 mins until golden underneath.
Turn bananas, add pecans and cook for a further 1-2 mins.
Add maple syrup and a pinch of salt, bubble for a minute and serve with pancakes and a dollop of crème fraiche.
Our thanks to Clarks for providing this recipe.
Visit our pancake recipe section for more delicious pancake ideas, both sweet and savoury, including caramelised pear and chocolate pancakes, gluten-free blueberry and banana pancakes and raspberry ripple pancakes.