Saturday, 14 February 2015

Recipe: Banoffee Pie Pancakes

Banoffee Pie Pancakes

It's almost Pancake Day! I always get really excited about pancake day, mainly because it's definitely acceptable to eat pancakes for breakfast, lunch AND dinner but also because I actually get to make pancakes! You see, Chris isn't a massive fan (I know right, what a weirdo) so I never bother making them for just me whereas Pancake Day he is forced to eat them, and enjoy it.

This year, I was contacted by the lovely folks over at Tower Housewares and asked to create a 'Tower of Pancakes' using their range of frying pans*. Now, before I tell you this part you have to promise not to judge me as a food blogger....ok so I didn't actually own a frying pan (eek!), I had been making pancakes in a...wok (STOP JUDGING ME). So, obviously I had to say yes and it was sooo great actually having a frying pan to use, and ones that don't stick! Huraah! In fact, it was so fancy it changed colour to tell me it was hot enough (oooooo).

Banoffee Pie Pancakes

Now, on to the pancakes. Banoffee...whoever came up with this genius combination, I salute you because it's amazing! I wanted to try something a little different this year for Pancake Day, so I decided to try and turn one of my favourite desserts into a pancake flavour/combo thing. I'm pretty sure IHOP would be proud of these babies... fluffy banana pancakes, smothered in caramel and topped with chopped banana, digestive biscuits and whipped cream. I can see you drooling.

Serves 2 hungry people


For the pancakes:
1 over ripe bananas
1 cup of self-raising flour
1 cup of semi-skimmed milk
1 egg
Butter or margerine for frying

For the home-made caramel sauce:
150g unsalted butter
400g can condensed milk
70g golden syrup

For the topping:
1 banana
2 digestive biscuits
Whipped or squirty cream


1. If you are making your own caramel then put the butter, condensed milk and golden syrup into a heavy bottomed pan and heat on a medium heat until all melted. Bring the mixture to the boil and continue to stir until it's a delicious golden colour and quite thick, be careful not to let it burn though. Put to one side to cool.

2. To make the pancake mix, mash with the back of a fork in a bowl the overipe banana. In a separate bowl beat together the flour, milk and egg and then mix in the mashed banana.

3. Heat a little butter in a frying pan and once hot add a spoonful or ladelful of pancake mix to the pan, they should be the size of small American pancakes. Fry for around 40 seconds and once bubbling on the top and then flip the pancake and fry on the other side until cooked through (about another 30-40 seconds). Repeat until all the mix has gone.

4. Now it's time to build your tower! Take a pancake and spread a thin layer of the caramel sauce on top, top with another pancake and spread the caramel again... continue to do this until you have no pancakes left.

5. Crush up the digestive biscuits, and chop the remaining banana, scatter over the tower. Finish with a dollop or squirt of cream and tuck in!

What flavour pancakes will you be making on Pancake Day?

Sophie x

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*I was kindly sent the frying pans by Tower Housewares but all opinions are my own... 

Tasty Tuesdays on


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  3. I've made pancakes in a wok too! These looks pretty much like everything I want out of a breakfast :)

  4. Oh these look heavenly! Wouldn't mind a plate of these for my breakfast tomorrow!

  5. These look lovely. I could just eat them now

  6. wow, wow, wow! hope I've got time to pop and get some condensed milk as these would go down a treat tonight #tastytuesday

  7. These look yummy! Pinning them on my 'pancake addiction' board right now!

  8. Oh gorgeous, love the banana and whipped cream-YUM! Thanks for linking up to #tastytuesdays

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