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Banoffee-Toffee Pancakes
(top)
Makes 6
75g/3oz plain flour
50g/2oz porridge oats
1 tbsp caster sugar
1 large egg
200ml / half pint semi-skimmed milk
15g / half oz butter, melted
Fillings
200g fromage frais
3 tsp
Eskimo Kids
3tbs condensed milk
3 medium bananas
50g /2oz toasted chopped nuts (optional)
For the filling put the fromage frais,
Eskimo Kids and the condensed milk into a bowl and beat together until
smooth. Refrigerate until needed.
To make the pancakes put the flour, oats
and sugar into a bowl and make a well in the centre. Break in the egg
and pour in a quarter of the milk. Using a wooden spoon or a small
whisk, beat together to make a smooth thick batter. Add the rest of the
milk and beat until you have a batter with the consistency of double
cream.
To cook, put a 20cm/8" frying pan over a
high heat until hot, brush with melted butter or oil, add a small
ladleful of batter, swirling the pan quickly to thinly coat the surface.
Cook over a medium heat for about 2 minutes until the liquid batter has
set. Lift the edge of the pancake with a large palette knife and if the
underside is golden brown, turn the pancake over and cook the other side
for 1 minute. Turn out onto a plate and cover with foil to keep warm.
Repeat the cooking process until all the
batter is used and you have 6 pancakes.
Peel and slice the bananas. Spread about 2
tablespoons of the filling over each pancake, add sliced bananas in one
quarter, scatter with nuts (if using), then fold over to make triangular
parcels. Serve. |
