Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
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Banana pancakes with toffee sauce
Rich toffee sauce, ripe bananas, warm pancakes and velvety cream – heavenly comfort food
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Ready in 20 minutes, plus resting
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Cooking time 10 minutes
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Prep time 10 minutes plus 10 minutes resting time
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Serves 4
Ingredients
- 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
Method
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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.
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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.
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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.
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4
To serve, top the pancakes with the bananas then spoon over the sauce and the crème fraîche.
