- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 20 minutes
- Effort: medium
For the pancakes
- 250 g plain flour
- 20 g caster sugar
- 1 egg
- 200 ml milk
- 60 ml sunflower oil
For the filling
- 2-4 large bananas
- 25 g butter
- 1 tbsp brandy or cognac
- 175 g softlight brown sugar
- 30 ml golden syrup
- 60 ml single cream
- handfuls walnuts, finely chopped
- 200 g crème fraîche, to serve
1. To make the pancake batter: in the bowl of an electric mixer, whisk the flour, caster sugar, egg and milk together for 5 minutes until you have a smooth batter that coats the back of a spoon evenly.
2. Heat a little of the sunflower oil in a heavy-based frying pan until it starts to smoke. Pour a small ladle of batter into the centre of the pan, tilting the pan to spread the batter evenly.
3. Fry the pancake for 3 minutes, then turn over using a spatula and fry for a further 2 minutes. Remove the pancake from the pan and set aside on a plate.
Repeat the cooking process, making 8 pancakes in all.
4. Slice the bananas thickly. Heat half the butter heat in a heavy-based pan until bubbling, then add bananas and stir to coat. Add the brandy or cognac and flambé. Transfer to a dish and set aside.
5. Put the remaining butter, light brown sugar, golden syrup and single cream in the pan in which you cooked the bananas and bring to a low boil, stirring from time to time.
6. Roll the banana mixture in the pancakes. Pour the sauce over the top. Sprinkle with walnuts and serve with a dollop of crème fraîche.
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