Thursday, 7 February 2013

American pancakes with caramelised bananas

I'm a big fan of pancakes, and as it is shrove Tuesday next week, I thought I'd share one of my most recent pancake creations. This recipe is adapted from Jo Wheatley's A Passion for Baking, which is one of my favourite baking books. Instead of using the suggested blueberries in blueberry sauce to accompany the pancakes, I used bananas as this was more readily available in the winter season. These pancakes are very simple to make, and they tasted delicious. The only change I'll make when I make these again, is that I'll add a teaspoon of baking powder to ensure they rise more (as this is more American to me).
Here is how my American pancakes with caramelised bananas turned out:
Pancakes with caramlised bananas. 

I first started by preparing the batter of flour, milk, eggs, melted butter and a pinch of salt.
Ingredients for pancakes
Pancake mixture

Once the ingredients were in-cooperated I ladled 2-3 spoonfuls of batter into the pan which made 2-3 pancakes.
Pancakes cooking

Once the pancakes were cooked I started on the caramelised bananas by chopping bananas and melting in butter and sugar.
Bananas cooking
After around 3 minutes the bananas were perfect for my pancakes.

Recipe for American pancakes (Makes about 6)
3 large eggs
1 mug of self-raising flour
1 mug full fat milk
a knob of unsalted butter, melted
a pinch of salt
sunflower oil for cooking the pancakes
unsalted butter for cooking the pancakes
2 ripe bananas, sliced
unsalted butter for cooking the bananas
2 tbsp dark muscavodo sugar

Mix together the flour, milk eggs, melted butter and pinch of salt. Heat a tablespoon of oil and a little butter in a large non-stick frying pan over a medium heat the butter gives the cooked pancakes a lovely nutty flavour.
Ladle 2-3 spoonfulls of batter into the pan making 2-3 little pancakes. Cook the pancakes for about 40 seconds, until the underside is golden and the little bubbles stop appearing on the top of the pancakes. Flip them over and cook the other side until golden brown and the pancakes have risen to about 1cm.
Remove from the pan and keep warm while you continue to cook more pancakes until you have used up all the batter, adding more oil to the pan as needed,
For the bananas, melt the butter and add the sliced bananas to the frying pan alongside the muscavodo sugar. Cook for around 3 minutes and ensure that the pan does not burn.



  1. These look really delicious! Pancakes and bananas are a great combination, will have to give caramalising them a go :)

  2. SOOOOOOOOOOOOO delicious! I love the idea of caramelized bananas - getting ready for next Tuesday !
    Mary x

  3. Ooh - I love caramelized bananas - what a nice idea to team them with pancakes!

  4. My son loves eating pancakes and banana! Having them together, this breakfast sounds so heavenly to us :D

  5. Thanks guys, this was one of the most simple pancake recipes. It was delicious x


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