[world_famous_recipes] Banana and Toffee Pancakes
Banana and Toffee Pancakes
Ingredients
For the Batter:
225g/8oz plain flour
2 medium eggs
up to 500ml/17fl oz milk
For the Filling:
250g/9oz good quality butter toffee (broken up if in a block)
3 tbsp milk
6-8 (one per person) ripe bananas, sliced
Method
Sieve the flour and beat in the eggs. Beat in the milk a little at a
time until the batter has the consistency of single cream. Leave to
stand for at least half an hour before making the pancakes.
Put the toffee and 3 tbsp milk in a heavy pan. Stir consistently over a
low heat until the toffee has melted and the sauce is smooth. It doesn't
have to boil but should be nice and hot.
Fry the pancakes in a lightly oiled non-stick pan. When bubbles appear
(after about 1-1½ minutes) flip or turn the pancake. Stack them up and
keep them warm while you cook the rest.
Place slices of banana down the middle of each pancake and pour over a
generous amount of toffee sauce. Fold over each side of the pancake into
the middle. Decorate with more slices of banana and an extra drizzle of
toffee sauce
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