Banoffee pie pancake

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

Pancake balls platter

Pancake pizza balls

Nutella Filled Mini Pancakes bites 

Chocolate chip pancake

mini banana pancake

Banoffee pie pancake

Course breakfast

Servings 10-11 pancakes

Prep Time 10 minutes

Cook Time 5 minutes

Ingredients

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

Pie crust crumbs

• 4 digestive biscuit
• 1 tsp sugar
• 1 tbsp butter

Toffee sauce

• 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

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder ,pinch of nutmeg and salt. Set aside.
2. In a liquid measuring cup or another medium bowl, whisk together the milk, egg, vanilla and melted butter.
3. 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.
4. 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.
5. 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.

Pie crust crumbs

1. 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.
2. Transfer to a bowl to cool completely before using or storing for later use.

Toffee sauce

1. In a saucepan, melt the butter, brown sugar, cream and salt over medium heat, stirring constantly with a whisk or heatproof rubber spatula.
2. Bring to boil and simmer for about 1 minute, stirring constantly.
3. 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.

To serve

1. 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.