• 125 g plain flour
  • 1 tsp baking powder
  • 1 tbsp icing sugar
  • 150 ml British semi-skimmed milk
  • 1 egg, beaten
  • 1 tbsp sunflower oil
  • 4 bananas, diagonally sliced
  • 200 ml natural fromage frais
  • 2 tbsp clear honey
  • 2 tbsp seedless raisins


  1. 1

    Sift the flour, baking powder and icing sugar into a bowl and make a well in the centre. Whisk the milk and egg together in a jug, then gradually beat into the flour mixture with a wooden spoon, drawing in the flour from the edges to make a batter the consistency of single cream.

  2. 2

    Heat a non-stick frying pan and brush with a little of the oil. Pour 1 tablespoon of the batter into the pan, swirl to make a 7cm circle, then repeat, leaving at least 3cm between each pancake. Once the tops start to bubble, turn the pancakes over and cook for a further 1-2 minutes until golden. Repeat until all the batter is used up – you should have about 12 pancakes.

  3. 3

    To serve, put a pancake on each of 4 plates. Top with the banana slices and a generous spoonful of fromage frais. Repeat with 2 more pancakes to make a stack.

  4. 4

    Drizzle with the honey and sprinkle over the raisins.

Nutritional Details

Each serving provides
  • Energy 1503kj 359kcal 18%
  • Fat 9.6g 14%
  • Saturates 4.1g 21%
  • Sugars 32.5g 36%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 611kj/146kcal

Each serving provides

56.4g carbohydrate 3.6g fibre 10.1g protein

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