In addition to the pubs-with-rooms we cover here, you'll find a much broader collection of off-the-beaten-track beach huts and massive party castles, hidden oyster shacks and innovative chef's tables, high-stake adrenalin adventures and stories tracking trends and events from all corners of the British Isles.
Explore Loupe before anyone else and when the full site launches you'll get an exclusive membership discount. If you have any questions, you can reach us at info@loupe-uk.com or 020 3868 4999.
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.
Serves 4-6
225g soft plain flour
2 and a half tsps baking powder
1 tsp caster sugar
30g butter
30ml milk
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.
