Pancakes with Bananas and Cream

I’ve included pancakes in this book mainly because they contain flour and when I was working in hotels these recipes, along with some tarts and pies, were still under the jurisdiction of the baker rather than the pastry chef. This recipe is very simple to make and the pancakes are delicious served on a bed of cream with raspberry sauce rippled through it.
Portions:2
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Ingredients

  • 250 gwhite flour
  • 30 gcaster sugar
  • 1 egg
  • 200 mlmilk
  • 60 mlsunflower oil
  • 20 gbutter
  • 2 bananas chopped
  • 1 tablespoon dark rum
  • 200 mlwhipped cream

Instructions

  • Whisk together the flour, 20 g/3⁄4 oz of the sugar, the egg and milk for 5 minutes.
  • You should now have a batter mixture.
  • Test it by dipping a spoon in and seeing if it coats the back of the spoon evenly.
  • Heat a little sunflower oil in a frying pan and leave to smoke, then pour half a cup of the batter in the middle of the pan, tilt the pan to move the batter to the edges and replace on the heat for 3 minutes.
  • Turn the pancake over with a spatula and fry for another 2 minutes.
  • Remove from the pan and put on a plate to cool.
  • Repeat with the rest of the batter.
  • To make the filling, drop the butter into the frying pan, add the bananas and cook for 1 minute.
  • Add the rum and flambé until the flames die down.
  • Cook for a further 2 minutes and leave to the side.
  • Whisk up the cream with the remaining sugar and spoon a little into the middle of each pancake.
  • Top with the bananas, roll up and serve on a pool of pouring cream, if so desired – watch those waistlines!
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Course Pancake’s / Crepes