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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pancakes: Sift the plain flour and baking powder together in a large bowl, and make a well in the centre. Pour in the eggs and buttermilk, then gradually whisk in the flour mixture, until you have a perfectly smooth batter. Add the milk if the batter seems a little thick. | 2. Heat the butter or oil in a large, non-stick frying pan over a medium heat. Add 4 large spoonfuls of the pancake batter, spaced apart, to make 9cm round pancakes. Cook for 2 minutes, until golden underneath, then flip over and cook for a further 2 minutes, until cooked through. Remove, keep warm in a low oven and repeat with the remaining batter - makes about 8 pancakes in total. | 3. Banoffee Bananas: Heat the sugar and ginger syrup in a pan, until it forms a caramel or sticky thick sauce. | 4. Add the banana slices to the pan, shaking to coat well. | 5. Add the butter to the pan and heat for another 1-2 minutes. | 6. To Assemble: Take one pancake and top with some of the banoffee banana and ginger syrup mixture - place another pancake on top and add another spoon of the banana mixture; Add the whipped cream and drizzle any remaining ginger and toffee syrup over and around the pancake sandwich stack. (Drizzle some more ginger syrup over if there is not enough!). | 7. Serve immediately whilst still warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	100			-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
buttermilk	100			-	-	-	-
milk	30			4465.2	349.89599999999996	230.58	239.364
egg	2		beaten	143.0	0.72	12.56	9.51
butter				4275.0	196.425	133.575	360.0
banana	4		peeled sliced	801.0	205.56	9.81	2.97
brown sugar	50			41800.0	10789.9	13.2	0.0
ginger syrup	1 -2	tablespoon		-	-	-	-
butter	50			4275.0	196.425	133.575	360.0
cream			whipped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.