Go Bananas for Bonne Maman Pancakes
Bonne Maman Pancakes
With
Shrove Tuesday just around the corner, Bonne Maman has created a flipping fantastic
banana pancake recipe… Light, fluffy and wonderfully moist – top golden
pancakes with a delicious toffee apple sauce, made with Bonne Maman Caramel
Spread and a dash of apple juice, for a truly sensational stack.
Makes 6-8 large pancakes
45g Bonne Maman
Caramel
75ml clear apple
juice
75g plain flour
Pinch ground
cinnamon, optional
Large pinch salt
2 tsp baking
powder
1 tbsp light soft
brown sugar
4 medium bananas,
(2 very ripe)
25g unsalted
butter, melted, plus extra for cooking
150ml buttermilk
1 tsp vanilla
bean paste or extract, optional
Method:
First make the
Toffee Apple Sauce. Put the caramel in a small saucepan with the apple juice
and stir together over a low heat for 2-3 mins, until smooth. Set aside.
In a large bowl,
stir together the next 5 dry ingredients.
In a small bowl,
mash the 2 very ripe bananas with the butter, buttermilk and vanilla until well
blended. Fold into the flour mixture.
Heat a large,
non-stick frying pan over a high heat and wipe out the pan with a little extra
butter or oil.
Drop a large
spoonful of pancake batter into the pan and reduce the heat to medium. Wait
until the bottom of the pancake is golden brown and bubbles begin to appear on
the top then flip the pancake over with a fish slice or spatula. Cook for a
further 2-3 minutes. Keep warm in a low oven while you cook the remaining
batter.
Serve the
pancakes with the remaining sliced bananas and the warm Toffee Apple Sauce.
Cook’s tips:
- The Toffee Apple Sauce
is delicious served over vanilla ice cream or serve in a small pot with a plate
of bite-sized, fresh fruit chunks at children’s parties as a dip.
- To get even – sized
pancakes, grease a large round metal biscuit cutter and spoon the batter into
the ring. Pull the ring off when the pancake begins to cook. Alternatively, use
a spring release ice-cream scoop to drop even amounts of mixture into the pan.
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