Banoffee Pancakes

Banoffee Pie Pancake Recipe

Filled with caramel sauce, bananas, and whipped cream, topped with flaked chocolate can only be a good thing.

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Now it might sound odd, but they can actually be eaten cold a bit later on.

They still, look and taste every bit as good so why not make them before dinner and cover the plate in cling film for a no-fuss delicious dessert.

Ingredients

• 110g plain (all purpose) flour

• a pinch of salt

• 2 eggs

• 200ml milk mixed with 75ml water

• melted butter to be used for greasing the pan

Equipment

a non-stick crepe pan

If you're not too much of a chocolate fan and are looking for a healthier pancake recipe that tastes amazing you might like this Coconut with Caramelised Bananas Weight Watchers pancake recipe. 

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

banoffee pie pancakes recipe, banana pancakes, caramel pancakes, dessert,

Pancakes, Dessert

American

Yield: 4-6

Author: Jan Bennett

Banoffee Pancakes Recipe

Light fluffy pancakes filled with caramel sauce, bananas, whipped cream and topped with flaked chocolate can only be a good thing.

Prep time: 5 MinCook time: 3 MinTotal time: 8 Min

Ingredients

• You will need a lightweight frying pan - about 8 or 10 inches in size
• 110g plain (all purpose) flour
• a pinch of salt
• 2 eggs
• 200ml milk mixed with 75ml water
• melted butter to be used for greasing the pan

For the filling

• Slice the banana into a bowl and mix with a little lemon juice to stop them from going brown.
• Spread the cooked pancakes with Nestlé Caramel Carnation Milk and add sliced banana and whipped cream.
• Sprinkle with flaked chocolate and that's it - job done!

Instructions

1. Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it and then whisk in the eggs with a balloon whisk.
2. Bring in the flour from around the edge of the bowl so it all gets well mixed together.
3. Now you can gradually add small quantities of the milk and water mixture, whisking all the time until all the milk and water have been added and it is quite smooth. You should now have a quite thinnish batter.
4. When that's done, I always transfer the mixture into a jug so it's easier to pour.
5. Using a piece of kitchen paper dip it into your melted butter and use this to grease the frying pan. Get the pan really hot and then turn the heat to medium.
6. Pour a little of the pancake batter into the hot pan - enough to almost cover the bottom completely, don't make the pancakes too thick.
7. Anyway, as the batter goes into the hot pan, tip it around from side to side to get the base evenly coated with the batter.
8. The pancake will only take a minute - if that to cook. Now flip the pancake over with a pan slice and the other side will need a few seconds to cook.
9. Once cooked, the pancake will have nice golden spots on it. Now slide the pancake onto a serving plate.

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