Banoffee pancakes

Served with toffee-walnut sauce and fresh banana, these fluffy pancakes by Simon James Bailey are perfect for a weekend brunch.

Credit: Toast the Host

• makes

  12

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

Toffee sauce

• 1 cup cream
• 125 g butter
• 1 cup firmly packed brown sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ cup walnuts (or more to taste)

Pancakes

• 1½ cups plain flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tbsp caster sugar
• 3 large eggs
• 30 g melted butter
• ¾ cup milk
• Vegetable oil spray, for frying
• Sliced banana, to serve (you could also use banana chips)

Resting time: 20 minutes.

Instructions

1. To make the toffee sauce: In a saucepan on medium heat, add cream, butter, brown sugar, vanilla extract and salt and gently stir until the butter melts and the sugar dissolves. Let it simmer for 5 – 7 minutes, stirring regularly until it starts to thicken.
2. Take it off the heat, stir in the walnuts then allow it to cool a little in the saucepan, before transferring it to a jar or airtight container (if storing for later).
3. To make the pancakes: In a large mixing bowl add flour, baking powder, cinnamon, caster sugar, eggs, melted butter and milk. Whisk together until it becomes a smooth batter. It is best to let the batter rest for about 20 minutes, if possible, before you fry the pancakes.
4. Spray a fry pan with vegetable oil spray and warm it on high heat. Pour ⅓ cup of pancake batter into the centre of the pan.
5. Fry for few minutes until bubbles form on the surface then flip the pancake over and fry for a few more minutes until both sides are golden brown.
6. Repeat this process until you have used up all the batter.
7. Serve pancakes with toffee-walnut sauce and banana.

Cook's Notes

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.