Recipes

Method

1. In a bowl, tip in the flour and create a well in the centre. Crack the egg in the middle with a quarter of the milk. Whisk everything together until smooth. Then add in the rest of the milk and vanilla extract.
2. Place this batter mixture in the fridge for 30 minutes.
3. When ready heat a small frying pan, and add a knob of butter.
4. When hot, ladle some of the batter into the pan, and swirl around so it creates a thin layer over the base of the pan.
5. Cook for 2-4 minutes, or until golden on the bottom. Flip the pancake, and cook for another few minutes on the other side.
6. Repeat until all the batter is gone.
7. In a separate pan, heat the sugar with a dash of water. Wait until a paste is formed and then add the bananas.
8. Cook until a caramel is formed, the sugar is melted and the bananas are sticky and coated.
9. Pile the bananas onto the pancakes, and serve with vanilla ice cream.