Banoffee pancakes

Average rating:

Banana and toffee - what's not to love? And when you add them to pancakes, you've really got a winning combination

Ingredients

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

For the pancakes:

For the filling:

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.
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.
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.
Remove from the heat and add the cream, taking care in case it spits. Stir until the mixture is a smooth sauce.
Return the pan to the heat and add the sliced bananas. Simmer for a few minutes until the bananas start to soften.
Remove from the heat. Divide the bananas between the pancakes. Fold into quarters and serve with any extra sauce drizzled on top.