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Serves
US | Metric
Ingredients
Pancakes
  • 135 g Plain Flour
  • 1 Egg
  • 1 Pinch Salt
  • 2 tbsps Melted Butter
  • 130 ml Milk
  • 3 tbsps Sugar
  • 1 tsp Baking Powder
  • 1 tsp vanilla Essence
  • 1 Banana
  • 1 Handful Chopped Walnuts
Butter Toffee Sauce
  • 100 g Butter
  • 100 g Golden Caster Sugar
  • 250 ml Double Cream
  • 1 tsp Vanilla Essence
Banoffee Pancakes Banoffee Pancakes
Banoffee Pancakes

Fluffy sweet American style pancakes with fresh bananas, whipped cream and a warm butter sauce.

Prep 20 minutes
Total 30 minutes

For the pancakes


  1. For the pancakes take the dry ingredients and empty into a bowl then mix with a fork to combine.
  2. In a large mixing bowl beat the egg, then add in the milk and vanilla essence and briefly whisk to combine.
  3. Sift the dry ingredients into the egg mixture and whisk to form a thick batter with no lumps.
  4. Heat some olive oil or butter in a large frying pan over a medium high heat. Once up to temperature put scoops of the batter into the pan using a large serving spoon. I prefer these pancakes to be fairly small so you should be able to get 3 pancakes in a 28cm frying pan.
  5. Fry the pancakes until you start to see bubbles appear on the uncooked surface. Once you see the bubbles flip the pancakes over and fry for another 60 to 90 seconds. Once cooked put on a plate, cover with foil to keep warm.


For the butter toffee sauce


  1. Put the butter and sugar into a saucepan over a medium high heat.
  2. Leave the butter to melt and the sugar to dissolve completely. It's important not to stir the mixture at this point to avoid getting a grainy sauce.
  3. Continue to cook the mixture until it turns a deep amber colour. At this point slowly pour in 100 ml of the double cream whisking the mixture as you do. This should produce a lovely smooth toffee sauce. Transfer to a jug to keep warm.
  4. Whisk the remaining double cream until it forms stiff peaks.


To serve stack 3 pancakes on each plate and scatter over some sliced banana, added some scoops of the whipped cream then drizzle over a generous amount of the toffee sauce and scatter some chopped walnuts over the top.

Banoffee Pancakes Banoffee Pancakes
Banoffee Pancakes

Fluffy sweet American style pancakes with fresh bananas, whipped cream and a warm butter sauce.

favorite
print
like
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Pancakes
  • 135 g Plain Flour
  • 1 Egg
  • 1 Pinch Salt
  • 2 tbsps Melted Butter
  • 130 ml Milk
  • 3 tbsps Sugar
  • 1 tsp Baking Powder
  • 1 tsp vanilla Essence
  • 1 Banana
  • 1 Handful Chopped Walnuts
Butter Toffee Sauce
  • 100 g Butter
  • 100 g Golden Caster Sugar
  • 250 ml Double Cream
  • 1 tsp Vanilla Essence

For the pancakes


  1. For the pancakes take the dry ingredients and empty into a bowl then mix with a fork to combine.
  2. In a large mixing bowl beat the egg, then add in the milk and vanilla essence and briefly whisk to combine.
  3. Sift the dry ingredients into the egg mixture and whisk to form a thick batter with no lumps.
  4. Heat some olive oil or butter in a large frying pan over a medium high heat. Once up to temperature put scoops of the batter into the pan using a large serving spoon. I prefer these pancakes to be fairly small so you should be able to get 3 pancakes in a 28cm frying pan.
  5. Fry the pancakes until you start to see bubbles appear on the uncooked surface. Once you see the bubbles flip the pancakes over and fry for another 60 to 90 seconds. Once cooked put on a plate, cover with foil to keep warm.


For the butter toffee sauce


  1. Put the butter and sugar into a saucepan over a medium high heat.
  2. Leave the butter to melt and the sugar to dissolve completely. It's important not to stir the mixture at this point to avoid getting a grainy sauce.
  3. Continue to cook the mixture until it turns a deep amber colour. At this point slowly pour in 100 ml of the double cream whisking the mixture as you do. This should produce a lovely smooth toffee sauce. Transfer to a jug to keep warm.
  4. Whisk the remaining double cream until it forms stiff peaks.


To serve stack 3 pancakes on each plate and scatter over some sliced banana, added some scoops of the whipped cream then drizzle over a generous amount of the toffee sauce and scatter some chopped walnuts over the top.