Banoffee pancakes

(87 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Banoffee pancakes
Banoffee pancakes
  • Makes: 4-6

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Banana and toffee - what's not to love? And when you add them to pancakes, you've really got a winning combination. Why not change your usual topping of lemon and sugar for this amazing duo of ingredients, it's bound to change your Pancake Day for the better. For a real indulgent end to the day, serve with a spoonful of ice-cream.


For the pancakes:

  • 60g (2oz) plain flour
  • Pinch of salt
  • 1 medium egg
  • 175ml (6fl oz) milk
  • Oil, for frying

For the filling:

  • 60g (2oz) butter
  • 125g (4oz) caster sugar
  • 4tbsp golden syrup
  • 142ml (5fl oz) double cream
  • 4 bananas, peeled and sliced

The basic pancakes can be frozen. Just wrap them, interleaved with kitchen paper, in a freezer bag. Freeze for up to two months.


  1. To make the pancakes, sift the flour into a bowl and stir in the salt. Lightly beat together the egg and milk. Add to the flour mixture, a little at a time, whisking well until a smooth batter.
  2. Heat a lightly greased frying pan. Pour in a thin layer of batter and cook until the edges start to curl. Turn the pancake over and cook briefly on the other side. Remove from the heat and repeat to make 4-6 pancakes.
  3. For the filling, melt the butter in a pan and add the sugar, golden syrup and 4tbsp cold water. Bring to the boil, stirring well until the sugar melts, then simmer for a few minutes, without stirring, until the mixture turns to a pale golden colour.
  4. Remove from the heat and add the cream, taking care in case it spits. Stir until the mixture is a smooth sauce.
  5. Return the pan to the heat and add the sliced bananas. Simmer for a few minutes until the bananas start to soften.
  6. Remove from the heat. Divide the bananas between the pancakes. Fold into quarters and serve with any extra sauce drizzled on top.

Your rating

Average rating

  • 4
(87 ratings)

Your comments

comments powered by Disqus

FREE Newsletter