Ingredients
3 cups plain flour
1 tbsp baking powder
3 cups milk
3 tbsp castor sugar
¼ cup butter
melted
2 tsp vanilla essence
1/2 salt
4 ripe bananas
2 diced/mashed (for batter) and 2 sliced (for serving)
1 cup brown sugar
for caramel sauce
½ cup butter
for caramel sauce
1 cup thickened cream
for caramel sauce
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 large bowl
- 1 whisk
- 1 non-stick frying pan
- 1 pan
Instructions
- Sift flour and baking powder in a large bowl.
- Stir in sugar. Add butter and vanilla essence.
- Whisk in milk half a cup at a time and add mashed bananas.
- Heat a non-stick frying pan over medium heat.
- Grease pan with a little extra butter.
- Working in batches, pour 1/4 cup of batter into pan.
- Reduce heat to low. Cook for 2 to 3 minutes, or until bubbles start to appear on surface.
- Turn the pancake over and cook for a further 2 minutes, or until cooked through.
- Repeat with remaining batter, greasing pan in between pancakes.
- To make the caramel sauce, place all ingredients in pan and bring to the boil stirring all the time until the sugar dissolves.
- Reduce heat and simmer for 5 minutes, stirring often until nice semi-thick consistency is reached.
Notes
Tip
This is my families favourite pancake recipe and tastes great if you serve it with ice-cream.
Storage
You can make the carmel sauce days ahead and keep it in the fridge. It returns to it’s gooey caramelness with a minute or two in the microwave.
