Caramelised banana pancakes

Name: Caramelised banana pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 275 g plain flour; 50 g Billington's Golden Caster Sugar; 1½ tsp baking powder; 300 ml whole milk; 2 medium free range eggs; Vegetable oil and unsalted butter, for frying; 30 g roasted salted peanuts, chopped, to serve

Go all out this Pancake Day with sticky caramelised bananas and peanut butter cream – and why not treat yourself to a new Pyrex Classic Borosilicate Glass Mixing Bowl, Clear mixing bowl, too?

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Vegetarian

Serves4
CourseBreakfast
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

275g plain flour
50g Billington's Golden Caster Sugar
1½ tsp baking powder
300ml whole milk
2 medium free range eggs
Vegetable oil and unsalted butter, for frying
30g roasted salted peanuts, chopped, to serve

Caramelised bananas

50g Billington's Golden Caster Sugar
1 tsp ground cinnamon
4 bananas, halved lengthways

Peanut butter cream

200ml whipping cream
1 tbsp smooth peanut butter
1 tbsp Billington's Golden Caster Sugar

Preheat the grill to high and place a shelf at the top of the oven. For the pancakes, in a mixing bowl, combine the flour, sugar, baking powder and a pinch of salt. In a jug, whisk the milk and eggs, then pour into the dry ingredients and whisk to make a smooth batter.
For the bananas, line a baking tray with foil. Mix the sugar and cinnamon and spread over a plate. Turn the bananas in the mixture and arrange, cut-side up, on the prepared tray. Grill for 4-5 minutes until golden and caramelised. Cover with foil and keep warm at the bottom of the oven, with the grill turned off.
Meanwhile, put all the peanut butter cream ingredients in a mixing bowl with a pinch of salt. Use a balloon whisk to whisk to very soft peaks; set aside.
To cook the pancakes, heat a large frying pan over a medium high heat. Add a splash of oil and a small knob of butter then, when hot, add heaped spoonfuls of the batter. Cook for 2-3 minutes until there are lots of bubbles on top, then flip and cook for another 1-2 minutes. Repeat until the batter is used up (about 8 pancakes in total), keeping them warm alongside the bananas as you go. Serve with the peanut butter cream, drizzle with any pan juices and top with the chopped nuts.

Cook’s tip

LEFTOVERS

Pancakes

Store in an airtight container for up to 3 days or freeze them for up to 1 month. They can be reheated in the microwave, in a toaster or wrapped in foil and put in the oven for 5-10 minutes. Always ensure they are piping hot before serving.

Typical values per serving when made using specific products in recipe