If you want to create the pyramid effect in the photograph, cook each pancake slightly smaller than the last, by using a little less batter. When assembling, start with the largest pancake.
- 100 g plain flour
- pinch of salt
- 1 egg, lightly beaten
- 300 ml milk
- oil for frying
- 50 g butter
- 25 g dark soft brown sugar, plus extra for sprinkling
- 6 ripe bananas, roughly chopped
- 2 tbsp dark rum
- juice of 1 lemon
- 25 g flaked almonds
- Sift the flour and salt into a bowl. Add the egg, then gradually add half the milk, beating well to make a smooth batter. Beat in the remaining milk.
- Heat a little oil in a frying pan. Pour in a little batter, tilting the pan so the batter covers the base, and cook until the underside is golden.
- Turn and cook the second side, then remove and keep warm. Repeat with the remaining.
- Melt the butter in a frying pan with the sugar.
- Stir in the bananas and cook until softened, add the rum and lemon juice and mix thoroughly.
- Place one pancake on a greased oven proof plate.
- Cover with a little banana mixture and then another pancake. Continue layering in this way and sprinkle the last pancake with sugar and flaked almonds.
- Bake in a moderate oven for 12-15 minutes.
- Serve hot, cut into wedges.