© J Sainsbury plc 2020
Sesame, toffee and banana pancakes
A sweet and sticky topping of toffee and bananas turns these pancakes into a pretty irresistible dessert
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Ready in 25 minutes
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Cooking time 15 minutes
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Prep time 10 minutes, plus resting
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Serves 4
Ingredients
- 100 g self-raising flour
- 225 ml semi-skimmed milk
- 1 medium free-range egg
- 1 tbsp vegetable oil
- 3 bananas
- 1 knob of butter
- 1 tsp sesame seeds
- 4 tbsp readymade toffee sauce
- 4 small scoops vanilla ice cream
Method
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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.
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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.
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3
Repeat with the remaining mixture until you have 8 pancakes, layering with a sheet of baking parchment between each one to prevent sticking.
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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.
