Make breakfast time indulgent with this recipe! The technique of folding egg whites through the batter results in light and fluffy pancakes perfect for soaking up the luscious banana-caramel cream.
Banana and caramel cream
- 2 very ripe bananas
- 100 g cream
- 55 g water
- 140 g sugar
- 40 g glucose
- 120 g plain flour
- 40 g caster sugar
- 1 g baking powder
- 150 g milk
- 4 eggs (separated, at room temperature)
- butter or oil, for cooking
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Meanwhile, put the water, sugar and glucose in a heavy based saucepan over medium-low heat and cook, stirring occasionally, until the sugar has dissolved. Increase the heat to medium and cook until a dark-amber colour is achieved. Carefully stir the hot cream mixture into the caramel to deglaze – be very careful at this stage, as the mixture may spit. Stir until smooth. Transfer to a bowl and cool slightly.
To make the pancakes, put the dry ingredients in a medium bowl. Lightly whisk the milk and the egg yolks in a jug, then slowly whisk into the dry ingredients until well incorporated and smooth.
Put the egg whites in an electric mixer fitted with a whisk attachment and whisk until stiff peaks form. Gently fold the egg white into the pancake batter.
Lightly grease a small non-stick frying pan with butter or oil and heat over medium heat. Pour in the pancake batter and cook until bubbles begin to form on the surface, then turn and cook for a further 1-2 minutes. Repeat for remaining pancakes.
• Make sure an adult supervises this recipe, as the sauce gets very hot!