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