Banoffee Bananas With Buttermilk Pancakes, Ginger and Cream

PANCAKES

• 100 g plain flour
• 1 teaspoon baking powder
• 100 ml buttermilk or skim milk
• 30 ml milk
• 2 large egg, beaten
• butter or sunflower oil (for frying)

BANOFFEE BANANAS

• 4 banana, peeled and sliced on an angle
• 50 g brown sugar
• 1-2 tablespoon ginger syrup
• 50 g butter
• whipped cream, to serve

Directions

1. 1

   Pancakes: Sift the plain flour and baking powder together in a large bowl, and make a well in the centre. Pour in the eggs and buttermilk, then gradually whisk in the flour mixture, until you have a perfectly smooth batter. Add the milk if the batter seems a little thick.

2. 2

   Heat the butter or oil in a large, non-stick frying pan over a medium heat. Add 4 large spoonfuls of the pancake batter, spaced apart, to make 9cm round pancakes. Cook for 2 minutes, until golden underneath, then flip over and cook for a further 2 minutes, until cooked through. Remove, keep warm in a low oven and repeat with the remaining batter - makes about 8 pancakes in total.

3. 3

   Banoffee Bananas: Heat the sugar and ginger syrup in a pan, until it forms a caramel or sticky thick sauce.

4. 4

   Add the banana slices to the pan, shaking to coat well.

5. 5

   Add the butter to the pan and heat for another 1-2 minutes.

6. 6

   To Assemble: Take one pancake and top with some of the banoffee banana and ginger syrup mixture - place another pancake on top and add another spoon of the banana mixture; Add the whipped cream and drizzle any remaining ginger and toffee syrup over and around the pancake sandwich stack. (Drizzle some more ginger syrup over if there is not enough!).

7. 7

   Serve immediately whilst still warm.