Caramelised Banana Pancakes

by Barry Lewis


300ml milk (1.2 cups)
100g plain flour (0.9 cups)
2 eggs
for bananas
1 banana, sliced
100g caster sugar (1/2 cup)
50g butter (1/4 cup)
cream and maple syrup to serve

Pancake day is a great time to get in the kitchen and have some fun, flipping pancakes is such a cool activity (one that I have worked on over the Years!). In fact you can see historic pancake day recipes on this playlist – brings back some good memories!

In this recipe video my friend Gary joins me to have a go at making pancakes and a decent flip attempt too! We actually make caramelised banana pancakes in the end as I quickly do this at the end, for me though it was all about getting my mate cooking and enjoying it!

The pancake batter is mate by combining the flour and eggs, then gradually whisking as you add the milk. The aim is to get a cream like texture that is lump free.

Give a pan a little wipe of some oil then add in the batter to fill just the bottom of the pan. It’ll be wet on top initially, as it cooks bubbles will appear and it will get lighter and hopefully with a little more movement in the pan. This should be around 90-secs to 2mins on a medium heat. Flip the pancake to cook the other side for say 30 seconds then place on kitchen paper. Repeat the steps with kitchen paper between each layer adding oil to the pan as you go.

For the caramelised bananas warm the sugar in the pan until it browns, keep it moving over a low heat with a spatula, it will crystalise at first then go brown and syrup like. Carefully add in the butter and mix through again to combine, once it foams and has calmed down add in the banana slices for a couple of minutes. It will not take too long, they will only need 1 minute if you are not wanting them to get mushy.

Serve on top of the pancakes with fresh cream and maple syrup!!

Amazing, give these caramelised banana pancakes a go and happy tossing!