Banoffee Pancakes

Banoffee Pancakes

 

I want to pay tribute to a dessert hero of mine – Van Hargreaves from the Hungry Monk. Who? Well yes, you’ve probably never heard of him, but  I bet you would have heard of the humble Banoffee pie right? Well he’s the bloke who invented it way back in 1972, right here in East Sussex. It is such a popular pudding that the word ”Banoffee” has been entered into the English language and is used to describe any food that tastes or smells of banana and toffee.

So why mess with a British classic? Isn’t it already sweet enough? What’s wrong with oozing layers of whipped cream and toffee? These questions nagged at me as I stared at two old bananas. It was 9am on a Sunday, I was hungry and wanted pancakes but didn’t want to waste these old bananas. The problem was, all I could think of was Banoffee pie. In the end I decided to have them both and make Banoffee Pancakes.

This recipe was originally from an earlier Lazy Sunday Pancakes post a few months back. I combined it with a few tips on making banana bread, then finished it with a toffee sauce. A short tweet about my Sunday craving for pancakes and suddenly two hungry friends and their son were on our doorstep. I must be onto a winner here!

Pancakes – enough for 4
250g all purpose white flour
1 tsp bicarbonate soda
1 tsp baking powder
1 tbsp brown sugar
1tsp cinnamon
pinch of salt and nutmeg
1 large egg
500 ml buttermilk
2 very ripe bananas
1 tbsp melted butter

In a large bowl mix together all the dry ingredients and seperately mash up the bananas with a fork. Whisk your egg, buttermilk and then combine everything together. You can do this the night before if you prefer. When you are ready pour in the melted butter and fold in with as few strokes as possible.

Choose a thick-bottomed frying pan and lightly grease it. Make sure the pan is hot before you pour in the batter, but make sure you keep the flame underneath gently ticking along. Ladle out the batter and flip when big bubbles appear on the surface. It should take just under 3 minutes for each side. They are perfect straight from the pan however if you are making these for more than just yourself then you will need to keep the pancakes warm in the oven whilst you make each one.

Toffee Sauce
110g butter
250g brown sugar
225g golden syrup
150 ml double cream

This is the simplest bit. Add all the ingredients to a small pot and gently simmer away until you get the desired consistency. Make this in advance so when cool the sauce becomes that lovely thick toffee sauce you would expect in a banoffee pie. Pour generously over your pancakes and enjoy the breakfast of champions.

2 thoughts on “Banoffee Pancakes”

  1. Very nice pancakes,do exactly as it say yummy , the toffee sauce with it is really nice but very very sweat , will prob in future make the pancakes but cheat and buy the sauce as sauce was a bit sweat , but the pancakes was very nice and am def gonna make them again

    1. Thanks Rita, glad you liked them. You’re right, the toffee sauce is super sweet. They also work pretty well with just some simple vanilla ice-cream, slowly melting on top.

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