Season: All Year Round 

Caramelised Banana Pancakes

Ingredients :

For the Pancakes :

220g plain flour
2 eggs *
568ml milk *
50g butter *

For the Banana’s :

75g butter *
200g brown sugar
6 ripe bananas *
60ml rum, optional

Method :

For the Cream :

300g mascarpone
1 vanilla pod, seeds only

Mix together and rest in the fridge for approx. 1 hour

For the Pancakes :

Using a large mixing bowl, sift in the flour and a pinch of salt.  Add the eggs.  Using a whisk, gradually add the milk.  Continue whisking until the batter is like a smooth cream.  Allow the pancake mix to rest for 30 minutes before cooking.

Melt the butter in a non-stick frying pan then spoon 2 tablespoons into the pancake mixture.  Save the remaining butter to grease the pan after cooking each pancake.  Make sure the non-stick frying pan is really hot and add 2 tablespoons of the batter mixture, tipping the pan so that the batter covers the whole base.  Fry for a few minutes or until golden brown.

For the Bananas :

Put the butter into a heavy bottom pan and melt it slowly.  Add the sugar and cook until the mix is caramelised to a light brown colour.  Add the thickly sliced banana and and mix this into the mixture.  If required, at the rum.

To Serve :

Place a pancake on a plate, add some banana mixture, add another pancake and spoon some mascarpone on top.  Delicious!

* Available from your local producer at Hampshire Farmers’ Markets