Scotch pancakes with bananas recipe

Ingredients
Bananas

* 4 large, just ripe bananas sliced lengthways
* 50g caster sugar
* 50g unsalted butter
* Good splash of rum
* Vanilla ice cream, to serve
* 2tsp water

Scotch pancakes - makes 10-12 small pancakes

* 100g plain flour
* 1 tsp baking powder
* Pinch of fine sea salt
* 80ml buttermilk
* 50ml cold water
* 2 large eggs, beaten
* Sunflower oil, for frying

1. To make the pancakes, sieve the flour, baking powder and salt into a large mixing bowl and make a well in the middle. Whisk the buttermilk and water together. Pour the eggs into the middle of the well, followed by a good splash of the buttermilk mixture.

2. Gradually start to incorporate the flour into the wet ingredients, by whisking from the middle and working your way outwards until you have a thick but smooth paste. Now start to add the rest of the buttermilk mixture, adding just a little at a time and whisking thoroughly between each addition, until you have a smooth and lump free batter.

3. Heat a large heavy based frying pan and add a couple of teaspoons of sunflower oil. Wipe the pan with kitchen paper to grease the base of the pan evenly with oil. Pour a small ladle of the batter into the pan for each pancake. Fry for 1 minute until golden brown underneath, then flip over and cook for a further 45 seconds?1 minute on the other side (they should puff up). Continue with the rest of the batter, frying in batches of 2-3. Keep the pancakes warm in a low oven.

4. For the bananas sprinkle the sugar into a heavy based non-stick pan and melt the sugar over a moderate heat. Once the sugar has completely melted, turn the heat to high and cook to a mid-golden brown.

5. Stir in the butter then add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender (check with the tip of a palette knife). Now pour in the rum and flambé, tossing the bananas around the pan. Once the flame subsides, add a splash of water, remove from the heat and stir to loosen the mixture.

6. Stir in the butter then add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender (check with the tip of a palette knife). Now pour in the rum and flambé, tossing the bananas around the pan. Once the flame subsides, add a splash of water, remove from the heat and stir to loosen the mixture.

7. Serve 2 pancakes per person with the bananas and a scoop of vanilla ice cream on top. Drizzle with the caramel sauce from the pan and serve straight away.

8. Drink remaining rum and swear at incompetent underlings.

 

I like 8.

You spelled 'pancake' as 'pankcake' in the title of this thread, you incompetent #@$#%^&*!!!

 

Ta, sir. I shall definitely use this recipe next time I make pankcakes.

 

Chef Ramsay can bring his banana over anytime.

 

You two are crazy.

 

You ladies called?

 

http://www.youtube.com/watch?v=3VBQiXJBUjw

 

YOU FAT DONKEY

DOES THAT LOOK COOKED TO YOU

USELESS ****!

 

^That's exactly what gets me hot.....^

 

Needs more pancakes in the pancakes.