Banoffee pancakes recipe

Banana and toffee - the match made in dessert heaven - piled up in decadent style for this brilliant Pancake Day treat.

This is not so much a recipe as a serving suggestion for your Scotch pancakes - layered with thick caramel sauce and bananas. It's so easy to do and if you'd rather not make your own pancakes, you can just buy them ready made in packets. If you do, warm them up a little before you stack them so the caramel sauce softens and gets oozy. Topped with thinly drizzled chocolate sauce and thickly whipped cream, this looks like such an impressive pud, even though it takes very little effort - check out our video and you'll see. The flavour combination works really well on any pancakes. Try it with a thinner crêpe-style pancake recipe. Just add the caramel sauce in a line, topped with a line of banana slices, and roll the whole thing up into a long tube before adding the toppings.

Ingredients

• 2 x batches of Scotch pancakes
• 4 large bananas, peeled and thickly sliced
• 250g caramel, we used Nestlé Carnation caramel
• 200ml whipping cream, whipped until it just holds its shape
• 25g roasted pecans
• Chocolate sauce, for drizzling

Method

1. Make 4 evenly sized pancakes from your batter and leave to cool.
2. Stack the pancakes neatly on top of each other, spreading each with a little of the caramel to hold in place.
3. To make the roasted pecans, toss the pecans in maple syrup, sprinkle with sea salt flakes, spread on a lined baking sheet and cook in a hot oven for 10 mins.
4. Top with the banana slices then a few dollops of the cream, sprinkle over the pecans and drizzle with chocolate sauce.

Top tips for making banoffee pancakes

The pancakes (minus the topping and filling) can be frozen for up to two months. Just interleaf each pancake with kitchen paper and wrap in a freezer bag.

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