Banoffee pie pancake -Pillowy pancakes drenched in an easy toffee sauce, topped with banana slices, dollops of whipped cream and finished off with a sprinkling pie crust crumbs
This is the special recipe which I have prepared for the Facebook group event..I have been a member of a FB group which was called as ‘uae foodguide ‘It is such a nice group .The panel members are so supportive and group gives a feel like a family sharing the recipes with friends. . now they are going global and rebranding.. Now they are called ‘JorenQ’ which means a nutmeg.. I wish them all such and reach higher level…
on occasion of their rebranding they have set a lot of events in their FB group… And they have selected me in one of event ‘cook along reveal the mystery ‘ I’am so happy to be part of the event … where 8 ingredients along with nutmeg was given and has to prepare a dish out of it…About 7 host were selected for this event and each prepared a course..my turn was for breakfast… so I thought lets make this breakfast little special …
BANOFFEE PIE is a rich dessert here it meets with breakfast.These pancakes are the perfect translation of the banoffee pie in breakfast form. This gives a new variation to the pancakes usually it is served with maple syrup or chocolate syrup… but i guarantee you that you love this and will try to make this once a week /month…you feel like having a dessert morning…😛😉…
You can also check out my other pancake recipes
Nutella Filled Mini Pancakes bites
Prep Time | 10 minutes |
Cook Time | 5 minutes |
Servings |
pancakes
|
- 1 1/2 cup all purpose flour
- 3 tbsp sugar
- 3 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cup milk warmed
- 1 eggs
- 1 tsp vanilla essence
- 3 tbsp butter melted
- 4 digestive biscuit
- 1 tsp sugar
- 1 tbsp butter
- 1/4 cup unsalted butter
- 1/4 cup whipping cream
- 1/2 cup packed brown sigar
- 1/8 tsp salt
- 2 to 3 banana peeled and sliced
- whiped cream to serve
- chocolate curls to serve
Ingredients
Pancakes
Pie crust crumbs
Toffee sauce
|
|
- In a large bowl, whisk together the flour, sugar, baking powder ,pinch of nutmeg and salt. Set aside.
- In a liquid measuring cup or another medium bowl, whisk together the milk, egg, vanilla and melted butter.
- Pour the milk mixture onto the flour mixture and whisk careful not to overmix the batter. Batter should be slightly lumpy; do NOT smooth out completely or pancakes will be tough.
- Heat a nonstick skillet over medium heat until hot. Put a drop of oil on the skillet, then wipe it with a paper towel while greasing the entire surface of the skillet.
- Pour the pancake batter over the pan and Cook for about 1½ to 2 minutes until the surface of the pancake is bubbly and appears almost set around the edges.flip it and cook. Repeat with the rest of the batter.
- Melt the butter on a skillet over medium high heat. Toss in the digestive biscuit crumbs and sugar. Cook, stirring constantly with a spatula until the biscuits toast, deepen in color and smells fragrant.
- Transfer to a bowl to cool completely before using or storing for later use.
- In a saucepan, melt the butter, brown sugar, cream and salt over medium heat, stirring constantly with a whisk or heatproof rubber spatula.
- Bring to boil and simmer for about 1 minute, stirring constantly.
- Remove from the heat and use according to the recipe or store in an airtight container and chill in the fridge for later use. Heat before serving.
- Place desired amount of pancakes on a plate, then pour some warmed up toffee sauce over it. Top with banana slices, a dollop of whipped cream, some chocolate shavings then sprinkle with the pie crust crumbs.
Yummm….