Banana pancakes with brandy cream
Pancakes for the grown-ups. You can omit the brandy if serving little ones
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
200g plain flour
2 eggs
100ml milk
1½ tbsp water
100g butter, plus extra for frying pancakes
4 bananas
3-4 tbsp brandy
100ml cream
Method
Ideally, make the pancake batter the day before, or at least an hour in advance.
Sieve the flour into a bowl. In another bowl, whisk the eggs, milk and water together. Make a well in the centre of the flour, then slowly stir the egg mixture into the flour. Cover and keep in the fridge overnight.
Heat a non-stick pan. Add a small cube of butter and allow to melt. Ladle in enough pancake mixture to make a circle that holds its shape. Turn as it cooks. Place each cooked pancake in a stack on a warmed plate and cover with a humid tea towel. Keep warm.
Meanwhile, peel the bananas and cut in half lengthways. Melt a knob of butter in a frying pan and cook the bananas until slightly golden. Remove the bananas, carefully pour the brandy into the pan to deglaze and add the cream. Slowly reduce by half. Place two pieces of banana on top of each serving. Drizzle with the brandy cream.
DANGER: Brandy is highly flammable. Be very careful when you’re deglazing the pan, especially if using gas. Reduce the flame first.Â
This recipe is from Ely Winebar.
