Banoffee pie pancakes

This Pancake Day try a new take on banoffee pie. Sticky dulce de leche and sweet bananas make an irresistible topping for fluffy pancakes

Prep:10 mins
Cook:15 mins
Serves 4
Easy

Nutrition per serving

kcal 379
fat 13g
saturates 5g
carbs 53g
sugars 0g
fibre 2g
protein 11g
salt 0.67g

Ingredients

3 eggs
2 tbsp caster sugar
100g plain flour
1 tsp baking powder
80ml milk
1 tbsp butter
1 tbsp sunflower oil
5 tbsp dulce de leche
2 bananas, sliced
1 digestive biscuit, crumbled
grated chocolate, to serve

Method

Separate the eggs, putting the whites in one bowl and 2 of the yolks in another bowl (use the third yolk in another recipe). Mix the yolks with the sugar, flour, baking powder and milk to make a smooth paste.
Beat the egg whites and a pinch of salt with an electric whisk (or by hand) until fluffy and holding their shape. Gently fold into the yolk mixture, being careful not to knock any of the air out.
Heat the butter and oil in a non-stick frying pan over a medium heat. Dollop a quarter (or half if making two larger pancakes) of the mixture into the pan and cook on each side for 1-2 mins or until golden brown. Repeat with the remaining mixture to make a total of 4 (or 2) pancakes. Keep them covered.
Gently warm the dulce de leche in a small saucepan until loosened. Serve the pancakes on two plates and top with the sliced banana, dulce de leche, crumbled biscuit and grated chocolate.

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