Banoffee Pancakes

For the Pancakes:
300ml milk
1 egg
1 tsp vanilla extract
2 tbsp melted butter
140g Lighthouse Premium All Purpose Plain Flour
1 tsp baking powder
½ tsp ground nutmeg
1 large and ripe banana, mashed
1 tsp oil


For the Caramel sauce:
1 cup (240g) caster sugar
4 tbsp water
300ml cream

For the Pancakes: 

  1. Beat milk, egg, vanilla and melted butter together. Mix well. 2. In a separate bowl, mix flour, baking powder and nutmeg. 

  2. Add the milk mixture into the flour and combine until smooth. 4. Stir in mashed banana. 

  3. Pour batter onto a heated, lightly greased frying pan to desired size. Cook for 1 to 2 minutes on each side or until golden brown. Repeat until all batter has been used. 

  4. Top with sliced bananas and caramel sauce. 


For the caramel sauce: 

  1. Mix sugar and water together. Place over a medium heat until mixture thickens and turns light gold in colour. 

  2. Remove from heat and microwave cream on HIGH for 1 minute. 

  3. Carefully add cream in small additions and whisk, do not add too much as the mixture can froth up quickly and overflow. If sauce is too thin return to heat and add 1 tsp of cornflour at a time until desired consistency is achieved. 


Notes: Pancakes are ready to flip when bubbles appear on the surface.

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