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Ingredients
For the drop pancakes
110g/4oz self-raising flour
3 eggs
pinch baking powder
290ml/10fl oz milk
30g/1oz caster sugar
2 tbsp vegetable oil, for cooking
For the bananas and butterscotch sauce
55g/2oz butter
70g/2½oz soft brown sugar
120ml/4fl oz double cream
3 bananas, peeled, cut into chunks
Method
1. For the drop pancakes, whisk the self-raising flour, eggs, baking powder,
milk and caster sugar together in a large mixing bowl.
2. Heat a large crêpe pan, and place a little vegetable oil onto it, draining
off any excess.
3. Spoon three separate ladlefuls of batter onto the pan, to make three separate
pancakes. Cook for two minutes on each side and remove. Repeat with the
remaining mix.
4. For the bananas and butterscotch sauce, place the butter into a small pan
with the sugar, stirring over a low heat until the butter is melted, and the
sugar dissolved.
5. Stir in the cream and remove from the heat.
6. Spoon in the bananas, and stir. Serve with the drop pancakes. |
