Banoffee Pie Pancakes
Flippin' good pancakes that taste just like the delicious British dessert, Banoffee Pie (aka Banana Toffee Pie). Pillowy pancakes drenched in an easy toffee sauce, topped with banana slices, dollops of whipped cream, chocolate curls and finished off with a sprinkling pie crust crumbs.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup (57g) unsalted butter
- 1/2 cup (100g) packed brown sugar, light or dark
- 1/4 cup heavy whipping cream
- 1/8 teaspoon salt
- 2 to 3 bananas, peeled and sliced
- Whipped cream
- Chocolate curls or shavings
- 1 1/2 cups (188g) all purpose flour
- 3 tablespoons (38g) sugar
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk, warmed slightly in the microwave (so it doesn't solidify the melted butter)
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons (43g) butter, melted
- 4 Digestive biscuits, or 4 sheets graham crackers (crushed into 1/2 cup coarse crumbs)
- 1 teaspoon sugar
- 1 tablespoon (14g) butter
Instructions
- 1
In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
- 2
In a liquid measuring cup or another medium bowl, whisk together the milk, egg, vanilla and melted butter.
- 3
Pour the milk mixture onto the flour mixture and whisk briefly, being careful not to overmix the batter. Batter should be slightly lumpy; do NOT smooth out completely or pancakes will be tough.
- 4
Heat a nonstick skillet over medium heat until hot. Put a drop of oil on the skillet, then wipe it with a paper towel while greasing the entire surface of the skillet.
- 5
Pour a 1/4 cup of the pancake batter over the skillet (I like to use an ice cream scoop). Cook for about 1 1/2 to 2 minutes until the surface of the pancake is bubbly and appears almost set around the edges. Take a peak and see if the bottom is well golden browned by lifting the pancake slightly with a flat spatula. If its looking good, then slide the spatula all the way under the pancake and carefully flip to the other side. (If the pancake is too flimsy to lift, then it needs to stay longer on the skillet) Cook for another minute or until the other side is golden brown. Repeat with the rest of the batter.
- 6
To serve, place desired amount of pancakes on a plate, then pour some warmed up toffee sauce over it. Top with banana slices, a dollop of whipped cream, some chocolate shavings then sprinkle with the pie crust crumbs.
- 7
Melt the butter on a skillet over medium high heat. Toss in the digestive biscuit crumbs and sugar. Cook, stirring constantly with a spatula until the biscuits toast, deepen in color and smells fragrant.
- 8
Transfer to a bowl to cool completely before using or storing for later use.
- 9
In a saucepan, melt the butter, brown sugar, cream and salt over medium heat, stirring constantly with a whisk or heatproof rubber spatula.
- 10
Bring to boil and simmer for about 1 minute, stirring constantly.
- 11
Remove from the heat and use according to the recipe or store in an airtight container and chill in the fridge for later use. Heat before serving.