Happy Pancake Day!

Pancakes with Caremelised Bananas

Recipe from Grant Mather MCGB

Curriculum Lead for Professional Cookery at The Cornwall College Group

Ingredients

250g (10oz) Flour

1 x pinch Salt

3 x Eggs (beaten)

600ml (1¼pt) Milk

30g (1oz) Butter (melted)

Oil for frying

130g (5oz) Caster Sugar (for sprinkling)

Method
1. Sieve the flour and salt into a bowl, make a well in the centre.

2. Add the milk gradually incorporating the flour from the sides, whisk to a smooth batter.

3. Add the eggs and mix thoroughly.

4. Add the melted butter and mix thoroughly.

5. Let the batter rest for at least 30 minutes.

6. Heat the pancake pan and clean thoroughly.

7. Add a little oil, heat until smoking.

8. Add enough mixture to just cover the bottom of the pan thinly.

9. Cook for a few seconds until brown.

10. Turn and cook on the other side. Turn onto a plate.

11. Sprinkle with sugar.

12. If making a batch keep them fat until ready for service.

13. Fold in half and then in half again.

Ingredients for the Caramelised Bananas

6 x Bananas (medium)

200g (8oz) Brown Sugar

200g (8oz) Butter

60ml Dark Rum

Method 

1. Peel and slice the bananas on the bias, into 1/3” thick slices.

2. In a sauté pan combine the sugar and butter.

3. Cook over a high heat until the mixture is dark brown, thick and bubbles furiously (about 10 minutes).

4. Add the bananas and cook for about 10 seconds.

5. Add the rum to flambé.

6. Remove from the heat.

7. Remove the cooked bananas from the pan carefully, spread evenly on a greased baking sheet.

8. Reserve the brown sugar caramel until required.


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