• 75 g plain flour
  • 1 tbsp Fairtrade caster sugar
  • 1 medium British free-range egg
  • 175 ml semi-skimmed milk
  • 10 g unsalted English butter, melted, plus an extra 60g for the topping
  • A little sunflower oil for frying
  • 4 tbsp dark soft brown sugar
  • 4 tbsp freshly squeezed orange juice
  • 2 Fairtrade bananas, sliced on the diagonal
  • 150 ml half-fat crème fraîche


  1. 1

    Sift the flour into a bowl; stir in the sugar. In a jug, whisk together the egg and milk. Pour into the flour mixture then whisk until smooth. Stir in the melted butter. 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; flip and cook 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.

  4. 4

    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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