Buttermilk Pancakes with Banoffee Bananas & Cream

Serves	4
Prep time	10 minutes
Cook time	15 minutes
Total time	25 minutes
Region	British
By author	Karen S Burns-Booth

This is a very naughty dessert or breakfast/brunch dish - but it is nice to have a treat now and then, so why not! Glossy caramelised toffee bananas served sandwiched between light, fluffy pancakes and then topped with more bananas and syrup with whipped cream............how decadent is that!

Ingredients

whipped cream, to serve

Pancakes

100g plain flour
butter
2 large eggs, beaten
30ml milk
100ml buttermilk
1 teaspoon baking powder

Banoffee Bananas and Sauce

2 tablespoons golden syrup
50g butter
50g brown sugar
4 bananas, peeled and sliced on an angle

Directions

Step 1	Pancakes: Sift the plain flour and baking powder together in a large bowl, and make a well in the centre. Pour in the eggs and buttermilk, then gradually whisk in the flour mixture, until you have a perfectly smooth batter. Add the milk if the batter seems a little thick.
Step 2	Heat the butter or oil in a large, non-stick frying pan over a medium heat. Add 4 large spoonfuls of the pancake batter, spaced apart, to make 9cm round pancakes. Cook for 2 minutes, until golden underneath, then flip over and cook for a further 2 minutes, until cooked through. Remove, keep warm in a low oven and repeat with the remaining batter - makes about 8 pancakes in total.
Step 3	Banoffee Bananas: Heat the sugar and golden syrup in a pan, until it forms a caramel or sticky thick sauce. Add the banana slices to the pan, shaking to coat well. Add the butter to the pan and heat for another 1-2 minutes.
Step 4	To Assemble: Take one pancake and top with some of the banoffee banana and syrup mixture - place another pancake on top and add another spoon of the banana mixture; Add the whipped cream and drizzle any remaining banoffee syrup over and around the pancake stack. Drizzle some more ginger syrup over if there is not enough. Serve immediately whilst still warm.