BANANA PANCAKES – CARAMELISED WITH MAPLE & PECANS
Pancakes & Crepes
Try these Perfect Banana Pancakes. Caramelised Bananas with Red Maple and Pecans.
- 130 g Plain Flour
- 2 Medium Eggs
- 225 ml Milk
- 3 tbsp Melted Butter
- 25 g Butter
- 2 Ripe Bananas
- 30 g Pecans
- 3 tbsp Maple Syrup
- pinch Sea salt
- 3 tbsp Creme Fraiche
- 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.
- 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.
pancakes & crepes