Banoffee Bananas With Buttermilk Pancakes Ginger And Cream
This is a very naughty dessert or breakfast/brunch dish - but it is nice to have a treat now and then, so why not! Glossy caramelised toffee bananas served sandwiched between light, fluffy pancakes and then topped with more bananas and ginger syrup with whipped cream............how decadent is that! i used this ginger syrup last time i made these, recipe #271638 by sharon 123, it was excellent!
Steps
Pancakes: sift the plain flour and baking powder together in a large bowl , and make a well in the centre.
Pour in the eggs and buttermilk , then gradually whisk in the flour mixture , until you have a perfectly smooth batter.
Add the milk if the batter seems a little thick.
Heat the butter or oil in a large , non-stick frying pan over a medium heat.
Add 4 large spoonfuls of the pancake batter , spaced apart , to make 9cm round pancakes.
Cook for 2 minutes , until golden underneath , then flip over and cook for a further 2 minutes , until cooked through.
Remove , keep warm in a low oven and repeat with the remaining batter - makes about 8 pancakes in total.
Banoffee bananas: heat the sugar and ginger syrup in a pan , until it forms a caramel or sticky thick sauce.
Add the banana slices to the pan , shaking to coat well.
Add the butter to the pan and heat for another 1-2 minutes.
To assemble: take one pancake and top with some of the banoffee banana and ginger syrup mixture .
Ingredients
plain flour, baking powder, buttermilk, milk, eggs, butter, bananas, brown sugar, ginger syrup, whipped cream