Pancake Tuesday is tomorrow for anyone living under a rock of late. For this year I wanted to make a pancake cake after seeing them appearing all over the internet last year. I felt left out. Speaking to a friend about Banoffee a few days previous to this post gave me the inspiration for this recipe. The pancakes in this recipe are a little more stagey than other recipes but they are certainly worth the effort. Of course any other American style pancake is perfect for this recipe so if you have a go to recipe for them by all means use it! As always go with your taste; not a fan of Banoffee? Banana and peanut butter or banana and chocolate/Nutella are 2 perfect pairings!
You will need:
4 eggs, separated
200ml whole milk
225g self-rising flour
½ tsp salt
50g butter, melted
2 tbsp caster sugar
35g dark brown soft sugar
4 tbsp double cream
250ml whipping cream
50g butter or oil for frying
How to do it:
- Separate the eggs placing the yolks into one bowl and the whites in another. Add the milk to the yolks, whisk together then sift in the flour and salt whisking until no lumps remain. Add the melted butter and stir until smooth. Whisk the egg whites until soft peaks then slowly add the sugar whilst whisking until stiff peaks form. Add to the yolk mixture, keeping your movements gentle so you don’t knock the air out. Leave to rest for 15 minutes.
- Meanwhile make the toffee sauce; place all ingredients into a pan over a medium heat stirring until smooth and the sugar has dissolved. Set aside to cool until needed.
- Whip the cream to stiff peaks and slice the bananas into thin discs.
- Heat a large frying pan over a medium heat. Add ¼ of the butter or oil to the pan and spread to coat evenly. Pour ¼ of the pancake batter into the pan and cook for 3-4 minutes until you start to see bubbles on the surface forming and a spatula lifts it easily. Either flip in the frying pan or using the spatula and cook for a further 2-3 minutes. Repeat until you have used all of the batter.
- To assemble place one pancake on the serving plate, add a layer of banana slices and 1/3 of the toffee sauce. Top with another pancake and spread over ½ of the cream and another layer of bananas. Repeat this process until you have used all 4 pancakes. Drizzle over the extra toffee sauce or serve in a jug.
This cake will keep in the fridge well for 2 days so you can prepare it in advance.
Thanks for reading,