Pancakes with Toffee Bananas

Serve your Shrove Tuesday pancakes with the traditional sugar and lemon or make them more of a dessert with toffee bananas and a scoop of ice-cream.




For the pancakes

100g plain flour
Pinch salt
7 fl oz milk
3 fl oz water
50g butter
2 eggs

Sieve the flour and salt, make a well in the centre and break in the eggs. Using a balloon whisk, start to incorporate the flour into the eggs, the mixture will be quite thick at this stage, add the milk a little at a time whisking between each addition. Whisk until there are no lumps and the batter is the consistency of cream. Melt the butter and add 2 tbsp to the mixture, stir well.

Heat a frying pan on a high setting and using a piece of kitchen paper, coat the bottom with melted butter. Add approx 2 tbsp of the batter (depending on the size of the frying pan) swirl it round to coat the bottom of the pan, lower the heat to moderate and cook the pancake until bubbles form, around 1 minute, turn using a spatula and cook the other side for about 15 seconds turn onto a plate and keep warm. Repeat until all the mixture is used.

For the toffee bananas

2 bananas, cut into vertical slices
100g caster sugar

Heat the sugar in a clean pot until melted and golden. Place the pot in a bowl of cold water to stop the toffee from cooking any further.

Carefully (the toffee will be very hot) dip the banana slices into the toffee to coat and place on greaseproof paper to set.

Serve the banana slices rolled up in a warm pancake.