Sticky bananas are sandwiched between lightly spiced pancakes and drizzled with a sweet syrup to make a breakfast worth getting out of bed for.
Ingredients
Sticky bananas are sandwiched between lightly spiced pancakes and drizzled with a sweet syrup to make a breakfast worth getting out of bed for.
The addition of cinnamon and ginger to the batter gives another layer of flavour to these fluffy American-style pancake, which your little monkeys will go bananas for. Swap the banana with crispy Parma ham or streaky bacon for a lazy weekend brunch.
Pancakes
- 225g (8oz) self-raising flour
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- pinch of salt
- 50g (2oz) Light Golden Brown Sugar
- finely grated rind of 1 small lemon
- 300ml (1/2 pint) milk
- 1 large egg
- sunflower oil, for cooking
Sticky Bananas
- 75g (3oz) Rich Dark Sugar
- ½ tsp vanilla extract
- 4 small bananas
- 25g (1oz) butter
To decorate
- Cinnamon sticks (optional)
Method
- First, make the syrup for the sticky bananas. Place the Rich Dark Sugar in a pan with the vanilla and three tablespoons of water and bring to a simmer, stirring. Reduce the heat and simmer for a few minutes until a syrup has formed. Set aside.
- To make the pancakes: sieve the flour, baking powder, cinnamon, ginger and salt into a bowl. Stir in the Light Golden Brown Sugar and lemon rind.
- Put the milk, egg and vanilla into a jug and whisk to combine. Make a well in the centre of the flour mixture and whisk in the liquid ingredients to give a smooth batter.
- Heat a large non-stick frying pan over a medium heat. Add a little sunflower oil and smear all over the base with kitchen paper.
- Spoon in heaped tablespoons of the batter – you should fit in four at a time. Once bubbles begin to appear on the pancakes, then turn them over and cook for another minute or so until golden.
- Repeat - you should end up with 12 pancakes in total. Keep them warm in a low oven while you cook the remainder.
- To make the sticky bananas: heat a large frying pan. Peel the bananas and cut into slices. Add the butter to the heated frying pan and sauté the bananas for a minute or two on each side until golden brown.
- Pour in the syrup and continue to cook until the bananas have become caramelised and sticky.
- Layer up the gingerbread pancakes on plates with the sticky bananas and syrup. Add cinnamon sticks to decorate before serving if liked.
Recipe courtesy of Siúcra.
