• 75g plain flour
  • 1 tbsp caster sugar
  • 1 medium free-range egg
  • 175ml semi-skimmed milk
  • 70g unsalted butter
  • 2 tsp sunflower oil, for frying
  • 4 tbsp dark soft brown sugar
  • 4 tbsp freshly squeezed orange juice
  • 2 bananas, sliced on the diagonal
  • 150ml half-fat crème fraîche


  1. 1

    Sift the flour into a bowl and stir in the sugar. Whisk together the egg and milk in a jug, then pour into the flour mixture and whisk until smooth. Melt 10g butter, then stir into the batter. Leave to rest for 10 minutes.

  2. 2

    Smear a little of the oil in a small frying pan over a medium heat. Pour in a quarter of the batter. Cook for 1 minute, then flip and cook on the other side for 30 seconds. Transfer to a warm plate. Repeat to make 4 pancakes.

  3. 3

    Put the remaining butter, brown sugar and juice in a pan and heat gently, stirring, until bubbling. Add the banana and warm through for a few minutes. To serve, top the pancakes with the bananas, then spoon over the sauce and the crème fraîche.

Nutritional Details

Each serving provides
  • Energy 1398kj 334kcal 17%
  • Fat 10.8g 15%
  • Saturates 6.0g 30%
  • Sugars 23.0g 26%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 678kj/162kcal

Each serving provides

51.7g carbohydrate 1.2g fibre 6.8g protein

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