Pancakes were always a bit of a luxury in our house; only made for Pancake day layered in thin lacy stacks, crunchy with sugar and ready for the heady mist of fresh lemon juice. They became even more of a luxury when I went away to school, served just once every eight years. In between times we had Yorkshire pudding and golden syrup. I know the principle’s the same but the reality was oh so different. Huge trays of batter crisp and golden at the edges, but flabby and soggy in the centre. If you were unlucky, yours was the dish of doughy uncooked batter, slathered unappetisingly with syrup and called a ‘treat’. This was as far away from the sweet, unmistakeable batter fragrance of home made pancakes as you can imagine. I’m now a massive pancake fan but rarely make them at home, but if I do, they have to be worthwhile. None of the beautiful restrained lacy stack chez GG. I make big blowsy American pancakes, sweet with vanilla and sugar, ostentatious with toppings and fabulous with flavour. These Banana Pancakes fulfil that brief beautifully accompanied by rum soaked caramelised bananas.
- For the pancakes
- 195g Plain flour
- 45g Caster sugar
- 2½ tsp Baking powder
- ½ tsp Sea salt
- 1 Medium sized ripe banana, Mashed
- 230ml Milk
- 2 Large eggs beaten
- 1 tsp Vanilla paste
- 45g Unsalted butter, melted
- Oil and butter for cooking
- For the Rum caramelised bananas
- 100g Unsalted butter
- 200g Caster sugar
- 50mls Dark rum
- 4 Bananas, cut in half lengthways
- Maple syrup to serve
- Mix the flour, sugar baking powder and salt together in a medium sized bowl.
- In another bowl whisk together the eggs, milk and vanilla paste and add to the flour whisking all the time. Pour in the melted butter and whisk.
- Fold in the mashed banana, the mixture will be a little lumpy from the banana.
- In a large frying pan or griddle melt 1 tablespoon of vegetable oil and a little butter. Spoon in 1½ tablespoons of the mixture for each pancake and cook until tiny bubbles burst on the surface, about 2 minutes, turn the pancakes over and cook for a further 2 minutes. Set aside on a plate and keep warm. Repeat until all the batter is used.
- Meanwhile for the caramelised bananas, take a medium sized frying pan or shallow pan and melt the butter, once melted sprinkle over the sugar in an even layer
- As the sugar starts to melt and colour stir it to stop the edges colouring too much and the centre being pale. Lay the halved bananas in the pan and allow to colour slightly, pour in the rum and continue to cook for about 2 minutes. You don't want the bananas to loose their form. Take the pan off the heat and set aside.
- Stack the pancakes with the bananas between the layers and drizzle with male syrup and the rum caramel.