Recipes
Date posted: 10/02/2022
Ingredients
| Plain white flour | 100g |
| Large fresh eggs | 3 eggs |
| Freshways whole milk | 180ml |
| Vanilla pods | 1 pod |
| Extended life vegetable oil | 80ml |
| Yarde Farm banoffee crunch ice cream | 480ml |
| Banana | 200g |
| Caster sugar drum | 50g |
| Salted caramel cubes | 32g |
| Macphie salted caramel dessert topping | 100g |
| Propercorn salted caramel popcorn | 1 packet |
| Tate & Lyle fairtrade icing sugar | 10g |
Method
- In a mixing bowl, add the flour, eggs, milk and vanilla. Whisk them all together and allow the mix to rest in the fridge for 2-3 hours
- Take 4 cast iron skillets (6 inch in diameter) and add oil to them. Place them into a hot oven (190c) to heat
- Give the batter another whisk and when the oil is smoking, add the batter to the skillets. Cook this for 12-15 minutes until it’s risen
- Whilst cooking the batter, cut the banana in half and sprinkle with caster sugar. Glaze with a blow torch and set the pieces to one side
- Once the pancakes have risen and cooked through, remove them from the oven and keep them warm
- Top each skillet with two scoops of ice cream, the glazed banana, a sprinkle of caramel cubes and a drizzle of caramel sauce. Finally, finish by scattering a handful of popcorn over the top and dust them with icing sugar
- Serve straight away, before the ice cream melts!