Super fluffy and topped with golden caramel, sliced banana and a scoop of vanilla ice cream. These banoffee pancakes from Head Chef Daren at The Rock Inn, Somerset make for a deliciously indulgent breakfast or a special sweet treat.
225g soft plain flour
2 and a half tsps baking powder
1 tsp caster sugar
2 large eggs
5 tbsp caramel dulce de leche
2 sliced bananas
Half a tsp of cinnamon
1 scoop of vanilla ice cream, to serve
Step 1: Sift the flour and baking powder together into a large mixing bowl.
Step 2: Separate the egg whites and yolks into two smaller mixing bowls.
Step 3: Melt the butter over low heat, then remove and let it cool (but not solidify). Then beat the yolks thoroughly before whisking in the milk and melted butter.
Step 4: 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.
Step 5: Add both the liquid ingredients, beaten egg whites and dry ingredients together and mix gently until combined. Don't overmix.
Step 6: Put a knob of butter into a frying pan and add a tablespoon of mixture. Cook for about 1 minute, turn over when golden, and then cook for another 30 seconds. Add more butter to the pan if it cooks dry.
Step 7: Place the pancakes on a cooling rack. We always cut the first pancake open to see if it needs more cooking or less.
Step 8: Slice the bananas and fry in butter with cinnamon. When softened, add the caramel-dulce-de-leche until smooth. Then serve pancakes with the caramel sauce and a scoop of vanilla ice cream on top.