Irresistible banoffee pancakes

Irresistible Banoffee Pancakes

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.