Banana, Toffee and Pecan Pancakes Recipe
Traditional Style Pancakes with Caramelised Bananas, Fresh Bananas, Toffee Sauce and Golden Syrup Pecans
This simple traditional pancake recipe will take your pancakes from amateur to amazing! This celebratory pancake dish is great served individually for dinner parties or on a big platter for all to share.
Our Executive Head Chef, Jamian Lewis has made a video to demonstrate how to prepare and cook this simple dish. However, you can also find the written method and the ingredients you need below.
Ingredients (Serves 4):
50g plain flour
1 large egg
50g unsalted butter (for cooking)
Pinch of salt
Filling & Topping:
2 ripe bananas (peeled and sliced)
50g whole pecan nuts
50g crushed pecan nuts
50g brown sugar
75ml golden syrup
25g unsalted butter
50ml double cream
Pinch of salt
STEP 1: Make the Pancakes Batter
Sieve 50g of plain flour in to a mixing bowl and make a well in the centre, pour in half the milk and then crack in your egg.
Using a whisk, begin to combine the ingredients together to make your batter. Once mixed, it will appear thick and lumpy (don’t panic), add in the salt and remaining milk and continue to whisk until your batter has the consistency of single cream.
Chefs Tip: For an extra light pancake with a silky smooth texture, strain your batter in to a clean bowl using a fine sieve or strainer. Once complete, set your batter mix aside to rest for 15-20 minutes whilst you prepare the filling.
STEP 2: Make the Filling and Topping
Golden Syrup Pecans
In a small pan, heat the golden syrup on a high heat until it starts to boil, add in the whole pecans, stir and cook for 3-4 minutes. Remove the pan from the heat and allow it to cool.
In a second small pan, heat a third of the sugar on a high heat until it melts and begins to bubble (it will go brown very quickly so keep your eye on it). Once it begins to bubble, add in 25g of unsalted butter. As soon as the butter melts, pour in the cream. Allow all of the ingredients to boil and come together until it becomes a smooth toffee coloured sauce and then remove it from the heat.
Lightly dip 8 slices of banana in the remaining brown sugar (on one side only) and place them sugar side up on a flat heat proof dish or tray. Using a blowtorch, gently heat each slice of banana until the sugar begins to bubble, turn brown and caramelise. If you do not own a blowtorch, either skip this step or try using a grill instead.
STEP 3: Cook the Pancakes
Heat a small knob of butter in a medium frying pan or crêpe pan on a medium heat, swirl the butter all over the pan to make sure it is well coated and then pour in your batter using a small ladle or spoon (be careful not to make your pancakes too thick). Swirl the batter around the pan so it is evenly coated, cook your pancakes for 1 minute on each side until golden and place on a warm plate once cooked.
STEP 4: Assembly and Plating
Fold each pancake in half, top the pancake with fresh sliced bananas in one half of your folded pancalke. Sprinkle over the crushed pecans and drizzle over the toffee sauce.
Fold the pancake over once again to conceal the filling and decorate the pancake with the caramelised bananas, golden syrup pecans, toffee sauce and remaining cream.
Enjoy immediately as it is or serve it with a scoop of ice cream, whipped cream, pouring cream or clotted cream.