Description
Delight in these fluffy Banoffee Pie Pancakes, combining the rich flavors of caramelized dulce de leche with fresh bananas, crunchy digestive biscuit crumble, and a sprinkle of grated chocolate. A perfect indulgent breakfast or dessert treat that’s quick to make and irresistibly delicious.
Ingredients
Scale
Pancakes
- 3 eggs (separated)
- 2 tbsp caster sugar
- 100g plain flour
- 1 tsp baking powder
- 80ml milk
- 1 tbsp butter
- 1 tbsp sunflower oil
Toppings
- 5 tbsp dulce de leche
- 2 bananas, sliced
- 1 digestive biscuit, crumbled
- Grated chocolate, to serve
Instructions
- Separate the Eggs: Carefully separate the egg whites and yolks, placing the whites in one bowl and two of the yolks in another. Set aside the third yolk for another recipe.
- Make the Batter: Whisk together the yolks, caster sugar, plain flour, baking powder, and milk until you get a smooth, lump-free batter.
- Beat Egg Whites: Using an electric whisk or by hand, beat the egg whites with a pinch of salt until they form stiff peaks, meaning they are fluffy and hold their shape well.
- Fold Egg Whites: Gently fold the beaten egg whites into the yolk batter mixture, taking care not to deflate the airiness, which will keep the pancakes light and fluffy.
- Cook the Pancakes: Heat the butter and sunflower oil together in a non-stick frying pan over medium heat. Spoon a quarter of the batter (or half for larger pancakes) into the pan and cook each side for 1-2 minutes or until golden brown. Repeat with the remaining batter to make 4 smaller or 2 larger pancakes. Keep the cooked pancakes covered to stay warm.
- Warm the Dulce de Leche: Gently heat the dulce de leche in a small saucepan until it becomes soft and pourable, making it easier to drizzle over the pancakes.
- Assemble and Serve: Place the pancakes on plates, top with sliced banana, drizzle with warm dulce de leche, sprinkle crumbled digestive biscuit over, and finish with grated chocolate. Serve immediately to enjoy the best flavor and texture.
Notes
- You can substitute sunflower oil with vegetable or mild olive oil if preferred.
- For extra indulgence, add a dollop of whipped cream on top.
- Ensure the pan is well heated but not too hot to avoid burning the pancakes.
- Dulce de leche can be store-bought or homemade.
- The third egg yolk can be saved for custards, sauces, or other baking needs.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: British
Keywords: banoffee pie pancakes, dulce de leche pancakes, banana pancakes, dessert breakfast, sweet pancakes
