There was a new theme for The GBBO this week – batter week. And I’ve got to be honest, unfortunately they didn’t really make anything that tickled my fancy. I’m a massive fan of pancakes but those lace pancake just didn’t look substantial enough for me! If im going to have pancakes, then I want a good stack with a tasty topping to match. That’s where I got my inspiration for this week bake from. Sticking with batter but on a bigger scale. These are my Buttermilk pancakes with caramel sauce and banana. There were supposed to be walnuts too, but I was so hungry while making them that I completely forgot and dug in before they were finished 🙊 I’ve added them to the recipe so you can add them to yours.
This recipe makes 7 pancakes which makes a decent stack when added together, so I’d recommend sharing them when complete. I shared mine with my boyfriend for breakfast at the weekend which made a welcome change from my usual cereal! They definitely are a treat and not something to be made daily!
For the pancakes
100g plain flour
2 tsp baking powder
½ tsp bicarbonate soda
Pinch of salt
1 tbsp golden caster sugar
2 medium eggs, separated
25g unsalted butter, melted
For the topping
1 banana, sliced
125g caster sugar
2 tbsp water
71ml double cream
25g unsalted butter, softened
Sift your dry ingredients (plain flour, baking powder, bicarbonate of soda, pinch of salt and golden caster sugar) in to a large mixing bowl.
Whisk the egg whites until they form soft peaks.
In a separate bowl, mix together the egg yolks, buttermilk and melted butter. Then whisk in to the dry mixture until it forms a thick, smooth batter.
Carefully fold in the egg whites until evenly mixed.
Heat a large frying pan and melt some butter in it. Turn to a low, gentle heat. Depending on the size of your pan, drop one or two spoonfuls of batter in to it (each about 10cm in diameter).
When bubbles appear on the surface, leave to cook for 3-4 minutes. Then flip and cook for the same amount of time on the other side. It should be nicely browned on each side.
Stack up and cover with foil to keep warm. Now you need to make your topping.
Tip your sugar and 2 tbsp water in to the pan. Place over a medium heat until the sugar has dissolved. Then turn up the heat and bubble for 4-5 minutes until it starts to turn brown and you have caramel.
Take it off the heat and add the double cream and butter. Stir until smooth.
Now add the banana slices to the top of your pancakes, and drizzle the caramel sauce over the top.
Enjoy! See you next time for pastry week x