Classic Pancakes with Banana and Salted Caramel

Classic Pancakes with Banana and Salted Caramel

Classic Pancakes have been given a delicious upgrade by Martin Dawkins (aka The Rustic Chef) with the addition of homedmade salted caramel sauce and slices of fresh banana. Martin has used local ingredients where possible, including Clayton's free range eggs and milk from micro dairy Dandys Ford. Source your own local ingredients from farm shops, delis, farmers' markets, village stores and Southern Co-op stores.

Makes approximately 12 pancakes

150g plain flour
3 large eggs
450ml milk
1 tbsp oil
1 tin condensed milk
2 bananas

Prepare the salted caramel in advance. Simmer one tin of condensed milk for two hours and allow it to cool. Store it in the fridge until needed. Just before starting the pancakes, open the tin and add a pinch of salt to taste.

Whisk together the flour, eggs, and milk until a smooth batter is formed. Pass the batter through a sieve to remove any lumps.

In a non-stick pan, add a small amount of oil and pour an even layer of the batter, moving the pan around to shape the pancake. Cook for approximately 1 minute on each side or until golden brown. Transfer the cooked pancake onto greaseproof paper.

Once all the pancakes are cooked, spread the salted caramel on one side and top with banana slices. Fold the plain side over the top and then fold the pancake into quarters. Serve with additional banana slices on top and a dusting of icing sugar.

Enjoy your deliciously sweet and beautifully folded pancakes!

Try Martin's American Pancakes with Creme Fraiche, Blueberries and Honey HERE