Banoffee Pie Pancakes

  • Time: 1 hour
  • Serves: 4
  • Level: easy

‘…We used a piping bag for the whipped cream and enjoyed filling the pancakes up till they were ready to burst… After the photo of course.’

Pete
'Pancake day fun or a party trick that the kids can get involved with...'

What you need

(4-6 portions)

For the crepes:
250g plain white flour
Pinch of salt
30g caster sugar
4 large eggs
2 tbs melted unsalted butter
600ml whole milk
100ml double cream


For banoffee ‘pies’:

4 – 6 ripe but firm bananas
400ml double cream
Joe & Seph’s Salted Caramel Sauce 



Dad's Recipe Tales

Pancake Day banoffee indulgence

WDC has been busy working with pancakes in readiness for Pancake Day. We have also been collaborating with the successful Joe & Seph’s brand in developing recipe ideas for their caramel sauces. These pancakes use Salted Caramel Sauce and bananas to make a perfect pancake version of banoffee pie!

How Dad Cooked It

 

  1. In a large bowl whisk together the milk, cream, eggs, salt and sugar. Slowly whisk in the flour until very smooth. (This can be done in a large food processor or blender in two batches if preferred.)
  2. Heat a 20cm – 24cm crepe pan or frying pan on a medium to high heat. Pour a small amount of vegetable oil on the pan and work into the surface with a kitchen towel. Start using batter to practise and help season the pan – don’t worry if they are not perfect. (These can be kept aside for later.) Take about 70-80ml batter and pour onto one side of the pan, immediately swirl the batter around and down to cover the whole pan, pouring off the excess into a bowl (the excess can be added to the batter and used again.) When the crepe is covered in small holes and is cooked and browned on one side, carefully turn the crepe over with a spatula and cook on the other side until browned. Place the cooked crepe on greaseproof paper over a cooling rack. Interleave each crepe with greaseproof paper to make a stack. Continue until all the plain batter is used. You should have at least 12 good crepes.
  3. To make a banoffee ‘pie’: first peel and cut the banana in half, then make four slices along the length of the banana halves.
  4. Whip the cream until it reaches the stiff peak stage and place in a piping bag.
  5. With each crepe, fold in half, then make a triangular ‘cone’ shape by folding the crepe in thirds, using centre of the crepe’s straight edge as the point of the cone. Place sliced bananas in the crepe cone and fill each with whipped cream.
  6. Finish the presentation with salted caramel sauce poured under the cream and over the bananas. If preferred do this use a piping bag.

Post a Comment

Sunday, July 7, 2019

Asparagus, Plaice and Maltaise Mousse Canapes

This is a spin on Escoffier’s white asparagus with sauce maltaise. The two are often served as an accompaniment for a white fish such as turbot. Here the fish is plaice rolled around asparagus and a maltaise mousse and served as a canape.

This is a spin on Escoffier's white asparagus with sauce maltaise. The two are often served as an accompaniment for a white fish such as turbot. Here the fish is plaice rolled around asparagus and a maltaise mousse and served as a canape.
Sunday, June 30, 2019

Asparagus and Tosi Gorgonzola on Polenta

Well, what do you know, here’s a taste combination from out of the blue! Asparagus and dolci Gorgonzola. Add grilled polenta and well-paired wine and you will be in Italian food heaven.

Well, what do you know, here's a taste combination from out of the blue! Asparagus and dolci Gorgonzola. Add grilled polenta and well-paired wine and you will be in Italian food heaven.
Saturday, June 29, 2019

Asparagus Tempura Soba

This is a classic Japanese way with soba and tempura. Strickly speaking the asparagus tempura is kaki-age, made like a tempura fritter rather than individual spears coated in tempura. But such academic details seem trivial when it comes to tempura – any tempura is amazing – especially asparagus!

This is a classic Japanese way with soba and tempura. Strickly speaking the asparagus tempura is kaki-age, made like a tempura fritter rather than individual spears coated in tempura. But such academic details seem trivial when it comes to tempura - any tempura is amazing - especially asparagus!
Foodies100 Index of UK Food Blogs
Foodies100


Copyright © 2019. All rights reserved. Recipes and photos created by Mr. WDC. Privacy Policy. Terms and Conditions..