Thursday 27 February 2014

Bananas Foster Pancakes

Anyone that knows me knows I don’t really love bananas. It takes a certain type of banana to catch my eye, and when it does, it’s a rare event. I usually only like bananas right when they've turned yellow, and this often leads to waste. On one incredibly hungry evening I was searching my cupboards high and low for something sweet to eat! The only thing I had was a very ripe banana! YUCK! There’s nothing I dislike more than an old brown piece of fruit. It’s decaying  and dead in my eyes! Anyways, this was the recipe I came up with on that night. I previously have blogged about it, but I wanted to revamp the photo and revisit the ingredient list and make sure it was on point. In light of Shrove Tuesday around the corner it seems to be a perfect dish for me then and now. I use orange liqueur instead of rum because, well because I like it better. This is a great way to use up old eggs, milk, or EVEN BANANAS!  These are what I would assume are British pancakes, very unlike the American fat fluffy kind, but thin and crepe-like. This serves 2, but you can easily double it for more! 

Delicious with hot custard, cream or ice cream!
55g plain flour
130ml milk
1 egg
1 tbsp. butter
Tiny pinch of salt
2 large ripe bananas, sliced
4 tbsp. caster sugar
1-2 tbsp. butter
2 tbsp. Gran Marnier (could use Brandy or Cointreau)
Cream, ice cream or custard to serve

To Get Started on the Pancakes:
Sift flour and salt into a bowl.
Add the egg and half of the milk, and whisk lightly with a fork, slowly adding the remaining milk until thoroughly mixed and smooth.
Melt the butter in a large non-stick pan.
Swirl around until the bottom is covered, pour half of the melted butter into the batter and set the rest aside for greasing.
With a small ladle, pour batter fast and as close to the pan you can, swirl it out to create a perfect circle.

Each side will take about 2-3 minutes or until they lift from the pan easily.

To Make the Bananas and Assemble:
In a hot pan add the rest of the melted butter, and the sugar. 
Let it sit until the sugar starts to melt and caramelize, about 3-5 minutes.
When the sugar turns sticky and brown, add the sliced bananas and cinnamon; coat with the caramel.
Stand well back and turn off the heat, douse the pan with the alcohol and stir rapidly to evaporate the alcohol.
Handle with care and scoop spoonfuls into pancakes and wrap them up.
Top with ice cream and cinnamon for garnish.

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