Tropical Pancakes

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

Filling :

  • 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

Cooking Process

  1. 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.
  2. 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.
  3. Turn and cook the second side, then remove and keep warm. Repeat with the remaining.
  4. Melt the butter in a frying pan with the sugar.
  5. Stir in the bananas and cook until softened, add the rum and lemon juice and mix thoroughly.
  6. Place one pancake on a greased oven proof plate.
  7. 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.
  8. Bake in a moderate oven for 12-15 minutes.
  9. Serve hot, cut into wedges.

Tropical Pancakes

Bon Apetite!

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Tropical Pancakes