Here’s the recipe for Banoffee Pie Pancakes:
Ingredients
- 3 eggs (separated)
- 2 tbsp caster sugar
- 100g plain flour
- 1 tsp baking powder
- 80ml milk
- 1 tbsp butter
- 1 tbsp sunflower oil
- 5 tbsp dulce de leche
- 2 bananas, sliced
- 1 digestive biscuit, crumbled
- Grated chocolate, to serve
Method
- Prepare the Batter:
- Separate the eggs, placing the whites in one bowl and two of the yolks in another (save the third yolk for another use).
- Mix the yolks with caster sugar, flour, baking powder, and milk to create a smooth paste.
- Beat the Egg Whites:
- Beat the egg whites with a pinch of salt using an electric whisk or by hand until they become fluffy and hold their shape.
- Gently fold the beaten egg whites into the yolk mixture, ensuring not to deflate the mixture.
- Cook the Pancakes:
- Heat the butter and sunflower oil in a non-stick frying pan over medium heat.
- Pour a quarter (or half if making larger pancakes) of the batter into the pan.
- Cook each pancake for 1-2 minutes on each side until golden brown.
- Repeat with the remaining batter to make a total of 4 (or 2 larger) pancakes. Keep them covered to stay warm.
- Prepare the Topping:
- Gently warm the dulce de leche in a small saucepan until it loosens.
- Serve the pancakes on plates, topping them with sliced bananas, warm dulce de leche, crumbled digestive biscuit, and grated chocolate.
These pancakes are a decadent twist on banoffee pie, making them perfect for a special breakfast or dessert!