© J Sainsbury plc 2020
Pancakes with banana ice cream
Pancakes and ice cream are always a winner – and we love this clever 'instant' banana ice cream recipe
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Ready in 35 minutes, plus freezing
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Cooking time 15 minutes
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Prep time 20 minutes
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Serves 4
Ingredients
- 3 bananas
- 75g plain flour
- 15g caster sugar
- 1 medium free-range egg
- 200ml semi-skimmed milk
- 15g butter, melted
- 1 vanilla pod, halved and seeds removed
- 2 tsp sunflower oil, for frying
- 2 tbsp chocolate sauce
Method
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1
Peel the bananas and place in a sealable plastic bag. Transfer to the freezer and leave overnight to freeze.
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2
Sift the flour into a bowl, then stir in the sugar. Whisk together the egg and 175ml milk in a jug. Make a well in the flour mixture and gradually pour in the milk mixture, beating with a wooden spoon until smooth. Stir in the melted butter and vanilla pod seeds. Set aside.
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3
Brush a 20cm non-stick frying pan with oil and place over a medium heat. When hot, add a ladleful of batter and swirl the pan to cover the base in a thin layer. Cook for 1 minute or until the base is golden. Flip and cook on the other side for 30 seconds, then remove and keep warm. Repeat until you have 4 pancakes.
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4
Pop the bananas in a food processor with the remaining milk. Blend until smooth. Serve the pancakes with a scoop of ice cream and a drizzle of chocolate sauce.
