Caramelised banana pancake stack is a super tasty way with pancakes that makes a great brunch, or even a towering dessert to share. If you’re feeling adventurous, why not add crispy smoked bacon to it – you’ll love the combination of sweet and salty. You can have these pancakes on the table in 25 mins so you won’t be stuck in the kitchen for ages first thing in the morning. Kids and grown-ups will love these pancakes so you can make a big batch for the whole family. The weekend starts here!
- 75g unsalted butter, plus extra for frying
- 300ml milk
- 2 medium eggs
- 225g plain flour, 1½tsp baking powder, ¾tsp bicarb and a pinch of salt, sifted into a bowl
- 5 bananas, cut in half lengthways
- 50g light muscovado sugar
- 1tbsp apple juice or water
- 100ml maple syrup
- 50g toasted hazelnuts, chopped
For the pancakes, melt 25g butter, let it cool, then mix with the milk and eggs. Pour into a well in the dry flour mix and stir until smooth. Cover and chill for 30 mins.
Melt 25g butter in a pan and fry the bananas, cut side down, until lightly brown.
In a pan, melt 25g butter, add the sugar, 1tbsp apple juice and the maple syrup. Cook until the sugar has dissolved, cover and heat gently for a few minutes.
Heat a pan, add a little butter and cook the pancakes. Stack the pancakes with bananas, a drizzle of syrup and some nuts.
You can also enjoy this recipe as a dessert - simply serve with a big dollop of vanilla ice cream!