Pancakes with Bananas and Cream

Enjoy a truly indulgent treat with Paul Hollywood's pancakes with rum-flamed bananas and lashings of cream
By Paul Hollywood
Pancakes with Bananas and Cream
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 250 g plain flour
  • 40 g caster sugar
  • 1 egg
  • 200 ml milk
  • 60 ml sunflower oil
  • 20 g butter
  • 2 bananas
  • 10 g brown sugar
  • 1 tbsp dark rum
  • 200 ml double or whipping cream
  • cream, to serve, optional


1. In a mixing bowl, whisk together the flour, half the caster sugar, the egg and milk for 5 minutes until it forms a smooth batter which coats the back of a spoon evenly. Add a little more milk if the batter is too thick.

2. Heat a little of the sunflower oil in a heavy-based frying pan until it starts to smoke.

3. Pour in a small ladleful of batter into the centre of the pan, tilting the pan to spread the batter evenly.

4. Fry the pancake for 3 minutes, then turn the pancake over, using a spatula, and fry for a further 2 minutes. Remove from the pan and set aside. Repeat the process, making 8 pancakes in all.

5. To make the filling, heat the butter in the pan. Add in the banana and brown sugar and fry for 1 minute. Pour over the rum and carefully set alight, to flambé the banana. Once the flames have died down fry for a further 2 minutes.

6. Whisk the cream with the remaining caster sugar. Spoon a of the little whipped cream into the middle of each pancake, then top with the flambéed banana. Roll each pancake up over the filling and serve with more cream.

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