Caramel and Banana Pancakes
What you need:
- 125g/4oz Odlums Self Raising Flour
- 1 tablespoon Shamrock Golden Caster Sugar (optional)
- Pinch of Salt
- 1 Egg
- 150ml/¼ pint Milk
- Oil for frying
Filling:
- Caramel
- Sliced Bananas
How to:
- Sieve flour and salt into a bowl.
- Make a well in the centre of flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in remaining milk and drawing in the flour to make a smooth batter.
- Pour batter into a jug and allow to stand for about 30 minutes.
- Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
- Fry until golden brown, flip to fry both sides.
- Repeat to use up all batter and stack pancakes on a large plate, covered with foil to keep warm.
- To serve, return pancake to pan over a reduced heat. Spread Caramel and Bananas
Bake with the Best
What you need:
- 125g/4oz Odlums Self Raising Flour
- 1 tablespoon Shamrock Golden Caster Sugar (optional)
- Pinch of Salt
- 1 Egg
- 150ml/¼ pint Milk
- Oil for frying
Filling:
- Caramel
- Sliced Bananas
How to:
- Sieve flour and salt into a bowl.
- Make a well in the centre of flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in remaining milk and drawing in the flour to make a smooth batter.
- Pour batter into a jug and allow to stand for about 30 minutes.
- Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
- Fry until golden brown, flip to fry both sides.
- Repeat to use up all batter and stack pancakes on a large plate, covered with foil to keep warm.
- To serve, return pancake to pan over a reduced heat. Spread Caramel and Bananas
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