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Banoff Pie Pancakes recipe

Banoffee Pie Pancakes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups (190 g)  all purpose flour
  • 2 tablespoons  granulated sugar
  • 2 teaspoons  baking powder
  • 1/4 teaspoon  salt
  • 1 ripe  banana mashed (about 1/2 cup)
  • 1 large  egg
  • 1 1/4 cups (300 ml) milk
  • 2 tablespoons  melted butter plus extra for the pan
  • 1 teaspoon  vanilla extract
Toppings
  • 1/2 cup (150 g) dulce de leche or thick toffee sauce
  • 1 tablespoon  milk to loosen the toffee
  • 2 cup (120 ml) heavy cream
  • 1 tablespoon  powdered sugar
  • 2 ripe  bananas
  • 4 digestive  biscuits roughly crushed
  • 1 tablespoon  dark chocolate shavings

Method
 

  1. Whisk the flour, sugar, baking powder and salt in a large bowl.
  2. In another bowl, mash the ripe banana and whisk in the egg, milk, melted butter and vanilla.
  3. Pour the wet mixture into the dry mixture and stir until just combined. Rest the batter for 5 minutes.
  4. Heat a non stick pan over medium low heat and brush with butter. Pour in 1/4 cup of batter for each pancake.
  5. Cook for 2 to 3 minutes, until bubbles form, then flip and cook for 1 to 2 minutes more. Keep the cooked pancakes warm in a low oven.
  6. Whip the cold cream with the powdered sugar to soft peaks. Warm the dulce de leche with 1 tablespoon of milk.
  7. Stack the pancakes and top with toffee, banana slices, whipped cream, crushed biscuits and chocolate shavings. Serve right away.

Notes

Vegetarian, contains dairy and egg. Not vegan. Check that the toffee sauce contains no gelatin.