Pancakes are a wonderful treat and a sprinkling of decent toffee sauce is on this banana pancake. These pancakes can be made easily for a special breakfast dish or as a rapid dessert. And this is one of our personal favourite as well.
Ingredients
250ml of milk
2 tbsp of sunflower oil
15g of caster sugar
150g of plain flour
2 eggs
40g of light brown sugar
150ml of single cream
40g of butter
3 drops of vanilla essence
120g of low-fat cream cheese
200g of banana, sliced
Method
Place the caster sugar and flour into a bowl, make a well in the centre
Crack the eggs into the well and start to mix the ingredients together using a whisk or wooden spoon. Add the milk slowly and beat until smooth.
Heat the oil in a small frying pan so that it coats the whole surface. Pour a small ladle of pancake batter into the pan. Tilt the pan to coat the whole surface and cook for 2-3 minutes.
Flip the pancake over and cook for a further minute.
Slide the pancake onto a plate and repeat the process until all the batter is used up.
Place the pancakes onto a board and spread cream cheese over the centre of each. Arrange a few slices of banana on top.
Fold each pancake in half and then in half again to form a triangle shape. Set aside while you make the sauce.
For the toffee sauce, add the sugar to a heavy-based saucepan and heat until the sugar melts and turns a golden brown colour.
Then, whisk in the cream, butter and vanilla essence
Slowly bring to the boil, whilst stirring with a wooden spoon. Remove from the heat
Drizzle the sauce over the pancakes and serve.
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