Banana pancakes with caramel sauce
- 3 cups plain flour
- 3 tsp baking powder
- 3 cups milk
- 3 tbsp castor sugar
- 4 tbsp butter, melted
- 2 tsp vanilla essence
- 1/2 teaspoon salt
- 4 ripe bananas, 2 diced/mashed (for batter) and 2 sliced (for serving)
- 1 1/2 cups brown sugar
- 1/2 cup butter
- 1 1/2 cups thickened cream
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.
- This is my families favourite pancake recipe and tastes great if you serve it with ice-cream.
- 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.
- I was surprised that this recipe contains no egg. So I want to put it up here for all those people with egg allergies and especially my great-niece Emily Fox whose mum Bec is always on the hunt for egg free recipes.
- This recipes was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.