Prep and cook time: Up to 30 mins
Serves: 6
Ingredients
3 large eggs
115g plain flour
1 x 15ml spoon (heaped) baking powder
140ml milk
Pinch of salt
2 knobs butter
3 x 5ml spoons caster sugar
4 bananas
Crème fraîche
Method
Separate the eggs, putting the whites in one bowl and the yolks in another.
Combine the plain flour, baking powder and milk with egg yolks, and mix until it
formsasmooth,thickbatter. Whiskthewhiteswithsaltuntiltheyformstiffpeaks.
Fold these whites into the batter - it is now ready to use. Heat a non-stick frying
pan over a moderate heat. Pour some of your batter into the pan, and fry for a
couple of minutes until it starts to look golden and firm. Loosen with a spatula,
and either turn or flip the pancake over. Continue frying until golden, then stack on
aplate.Repeatuntilallthemixturehasbeenused. Meltthebutterandsugarina
separate pan over a low heat until it forms a caramel sauce - about 3 minutes.
Peel and cut the bananas lengthways, add them to the pan and cook gently until
theyaregolden,turningafterafewminutes. Servethemonthepancakestopped
with a good spoonful of crème fraîche.
GreatforalatebreakfastorSundaybrunch. Asapudding,servewithacoupleof
scoops of good vanilla ice cream.
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