Pancakes
230g plain flour
50g caster sugar
1½ teaspoon baking powder
2 tablespoons cocoa powder
pinch of salt
4 free-range organic eggs, split
360 ml buttermilk
butter, for frying
To serve
250 ml cold whipping cream
2 tablespoons fine sugar
¼ teaspoon vanilla extract
caramel sauce, to taste
piece of grated chocolate
Today we bake Banoffee pancakes, according to an American recipe. Yesterday we already made the caramel sauce. We know that the dish will be large, lavish and sweet, it is not a Dutch crepe! But for once - in the weekend - it is delicious and of course we can share.
How to make Banoffee Pancakes
Put flour, sugar, baking powder, cocoa and salt in a bowl.
Stir it all together until combined.
Split the eggs.
Beat the egg whites until stiff.
Add the buttermilk and egg yolks to the flour mixture.
Mix it all together until it has become a nice, smooth mixture.
Gradually add the egg whites and fold it in gently using a spatula.
Whip gently, you want to keep as much volume as possible in the batter
How to bake the pancakes
Melt a small knob of butter in a large frying pan
Ladle 3 small portions of batter into the pan, round is hard.
Bake the pancakes on both sides light brown.
Stack the pancakes and keep them warm.
How to plate the Banoffee Pancakes
Whip the cream into stiff peaks.
Cut the bananas into slices.
Place it on a pancake.
Spoon whipped cream on top.
Repeat this and top with a third pancake.
Pipe whipped cream on top, sprinkle with grated chocolate and pour over some caramel sauce. Here it is, the Banoffee Pancake, enjoy!