Pancakes are a weekly staple in our house. They are my back-up for days when dinner needs to happen quickly and prep time is minimal. We always have eggs, milk and flour in the house. I never add sugar to the batter because we eat pancakes Belgian style: topped with butter and brown sugar (and no on likes a sugar crash). Also, if by chance there are leftovers, I can make them into a something yummy the next day, be it savoury or sweet.
This dessert is quick and easy to make. It also has bags of room for your own creative additions. Whatever you fancy, whatever you like, whatever combination of flavours. You can’t do this one wrong. By the way, this is also a great midnight snack for those of you that are up late/can’t sleep/have just come home from an awesome party. I’d love to see what your left-over pancake dessert looks like. This is mine.
(servers 2-4 people)
Ingredients:
4-5 thin pancakes (see below for my recipe), quartered and cut in to strips
1 large banana, sliced
1 handful of raisins
2-4 tbsp dark brown sugar
1 tbsp of butter
method:
1. Put a large frying pan on a medium heat.
2. Once the pan is hot add the butter and let it melt.
3. Add the pancake strips, banana slices and raisins (if you don’t like soft bananas, wait until the next step to add them). Stir and toss for 5 minutes.
4. Add the brown sugar and stir and toss for another minute.
5. Sprinkle with powdered sugar or cinnamon.
6. Eat! Straight from the pan, in bowls, on plates, in cones, in cups, on chopping boards, in jars, etc.
You can let the raisins soak in rum for an hour before hand if you fancy. Feel free to add chocolate chips, toffee bits, whipped cream, salted caramel sauce, chopped hazelnuts, ice cream, cookie crumbs, etc.
ENJOY!
Pancakes
(makes 6-10 depending how thin you want them)
500ml milk
200g flour
1 egg
Use a whisk to mix all the ingredients in a bowl. Put a frying pan on a high heat. Once hot, add a teaspoon of butter and let it melt and bubble. Add enough batter to make a thin pancake (I use a ladle and fill it 1/3 full). Swirl the pan to form a nice round shape. Once the top is dry and the edges start to crisp, flip it over. Let the pancake bake for another minute or 2. Serve immediately or keep warm in an oven set to 50 degrees.
