Banoffee pancakes

Start your morning right with a taste of caramel heaven.

These delicious delights are super fluffy and topped with oozing caramel, bananas and a dollop of vanilla ice cream - yum!

An easy, moreish recipe from Head Chef Daren at The Rock Inn in Waterrow, Somerset.


453.59 g/ 1lb Soft Plain flour

18g Baking powder

18gm Sugar

240g Butter

666ml Milk

6 Egg yolks

6 Egg whites


Caramel dulce-de-leche


  1. Sift the flour and baking powder together.
  2. Separate the eggs. Save the whites in a glass mixing bowl and the yolks in another.
  3. Melt the butter over low heat, then remove it and let it cool (but not solidify).
  4. Beat the yolks thoroughly. Whisk in the milk, and melted butter.
  5. Using a hand mixer or stand mixer, beat the egg whites until stiff. Then add the sugar and continue mixing until you get nice stiff peaks.
  6. Add liquid ingredients to dry ingredients and mix gently until combined. Don't overmix.
  7. Put knob of butter in pan and add tablespoon of mixture and cook for 1 minute and turn over when golden and cook for another 30 seconds. Add more butter to pan if pan cooks dry.
  8. Cool on cooling rack. We always cut the first pancake open to see if it needs more cooking or less.
  9. Cut bananas into chunks and fry in butter with cinnamon and when softened add a spoon of Caramel-dulce-de-leche.
  10. Warm the plates and serve pancakes with vanilla ice-cream.



Meet The Rock Inn

Set in a stunning green valley beside the River Tone between Bampton and Wiveliscombe on the southern fringe of Exmoor, the inn dates back over 450 years. As its name suggests, this picturesque former coaching inn was originally carved from rock, and parts of the original stonework are visible in the bar next to the open roaring fire.

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