The humble pancake: too good to keep for Shrove Tuesday alone in our opinion. We like ours served thin and flip-able, with sweet bananas, salted caramel and pecans for a bit of extra crunch. This recipe features in our updated cookery book, which will be released this Summer and will be served in our London Bridge, Fitzrovia and Shoreditch cafes on Tuesday the 13th February.
PANCAKES WITH BANANA, SALTED CARAMEL AND TOASTED PECANS
For the pancakes
100g plain flour 100g
Pinch of salt
1 large egg
1 egg yolk extra
1 tablespoon castor sugar
extra melted butter for cooking
Ingredients for filling
200g castor sugar
1 teaspoon sea salt flakes
100g toasted pecans
To make the pancakes, melt the butter in a small saucepan and set aside. Sift the flour into a large bowl and add the sugar and a pinch of salt. In a separate bowl, lightly beat the eggs and egg yolks and stir together with the milk and the cooled melted butter . Pour this mix into the flour and whisk together.
Heat a small fry pan (20-22cm) on a medium heat and brush with extra melted butter. Using a small ladle or a quarter cup measuring cup (125ml), pour some batter into the pan, swirling the batter around the pan so it just covers the base. Cook for a minute or so, until the edges of the pancake begin to brown and the underside is golden. Slide a spatula underneath and gently flip the pancake over to cook on the other side for 30 seconds. Lift it out and set aside. Repeat the process until all the batter is used up. Cover the pancakes with foil to keep them warm.
To prepare the filling
Make the caramel sauce by melting the sugar in a small pan on medium heat, stirring continuously with a rubber spatula (don’t use metal or the sugar may crystalise). Once the sugar has liquefied and turned a rich caramel colour, remove from the heat and add the butter, mixing until well incorporated. Place the saucepan back onto a low heat and pour in the cream. It will bubble up. Beat it well until its glossy and smooth (about 30 seconds) and then take off the heat.
To assemble the pancakes
Place a few slices of banana and some crushed toasted pecan nuts on to each pancake and then fold into a triangle and drizzle well with the caramel sauce – 2-3 crepes per serve. Sprinkle with extra sea salt.
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