• 100 g self-raising flour
  • 225 ml semi-skimmed milk
  • 1 medium free-range egg
  • 1 tbsp vegetable oil
  • 3 bananas
  • A knob of butter
  • 1 tsp sesame seeds
  • 4 tbsp readymade toffee sauce
  • 4 small scoops low-fat vanilla ice cream


  1. 1

    In a bowl or jug, whisk together the flour, milk and egg until you have a smooth batter. Let stand for 20 minutes. Line a dinner plate with baking parchment.

  2. 2

    Put a 20cm non-stick frying pan over a medium heat, add a little of the oil and swirl around the pan. Pour a ladleful of batter into the pan, swirling so the batter covers the base in a thin layer. Cook the pancake for 30 seconds to 1 minute, then flip it over and cook the other side. Remove from the pan onto the prepared plate.

  3. 3

    Repeat with the remaining mixture until you have 8 pancakes, layering with a sheet of baking parchment between each one to prevent sticking.

  4. 4

    Slice the bananas, put in a frying pan with a knob of butter and fry for a few minutes. Add the sesame seeds, stirring, until toasted. Spoon on top of the pancakes, add a squeeze of toffee sauce and serve with the ice cream.

Nutritional Details

Each serving provides
  • Energy 1633kj 390kcal 20%
  • Fat 14.3g 20%
  • Saturates 6.7g 34%
  • Sugars 34.3g 38%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 691kj/165kcal

Each serving provides

54.8g carbohydrate 3.1g fibre 9.0g protein

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