Caramelised banana and pecan pancakes

12 January 2018

A sweet and crunchy pancake topping that's ideal for Shrove Tuesday.

Preparation time

10 minutes

Cooking time

20 minutes

Serves

2



Ingredients

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

Method

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


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