- 110g of plain flour
- Pinch of salt
- 2 large eggs
- 200 ml of milk mixed with 75ml of water
- 50g of butter
- 2 large bananas
- 1 tbsp of butter
- 2 tbsp of soft brown sugar
- 4 tbsp of chocolate spread
- 2 tbsp of double cream
- good quality vanilla ice cream
• Sift the flour and the salt into a large mixing bowl, sifting high up so the flour gets well aired.
• Make a well in the centre of the flour and break the eggs into it. Then use a hand whisk to mix them with the flour until they are smooth and combined.
• Continue whisking and slowly add the milk and water mixture a bit at a time. Stop the mixer and scrape down the sides if you need to so that the batter is smooth.
• Leave to stand for 30 minutes in a cool place.
• Heat the butter in a pan until it is very hot and then turn the heat down to medium. Ladle some batter in the middle and rotate and tip the pan until it flows towards the edges. If you need a little more pour in some more batter until there is a thin layer covering the pan. Cook for about a minute.
• Carefully insert a spatula and if the pancake is golden, flip it over and cook the other side
• Once cooked, put each pancake on a plate, layering with foil and putting in a low oven to keep warm. Depending on the size of your pan you should be able to make approximately 8 to 10 pancakes.
• For the topping, peel and slice the bananas diagonally. Put the butter and sugar in a frying pan and also put the chocolate spread and cream in a small saucepan.
• Slowly heat the butter and the sugar, stirring until the sugar has dissolved. Stir in the banana slices and cook for a further 1 minute.
• Heat the chocolate spread and cream and stir until heated through.
• Remove the pancakes from the oven, and place two on each plate folded in half. Top each one with the banoffee, then a scoop of ice cream and then a drizzle of chocolate sauce.