Banoffee Bananas With Buttermilk Pancakes Ginger And Cream Recipes

Steps:

• Pancakes: Sift the plain flour and baking powder together in a large bowl, and make a well in the centre. Pour in the eggs and buttermilk, then gradually whisk in the flour mixture, until you have a perfectly smooth batter. Add the milk if the batter seems a little thick.
• Heat the butter or oil in a large, non-stick frying pan over a medium heat. Add 4 large spoonfuls of the pancake batter, spaced apart, to make 9cm round pancakes. Cook for 2 minutes, until golden underneath, then flip over and cook for a further 2 minutes, until cooked through. Remove, keep warm in a low oven and repeat with the remaining batter - makes about 8 pancakes in total.
• Banoffee Bananas: Heat the sugar and ginger syrup in a pan, until it forms a caramel or sticky thick sauce.
• Add the banana slices to the pan, shaking to coat well.
• Add the butter to the pan and heat for another 1-2 minutes.
• To Assemble: Take one pancake and top with some of the banoffee banana and ginger syrup mixture - place another pancake on top and add another spoon of the banana mixture; Add the whipped cream and drizzle any remaining ginger and toffee syrup over and around the pancake sandwich stack. (Drizzle some more ginger syrup over if there is not enough!).
• Serve immediately whilst still warm.

Steps:

• In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
• Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
• In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
• Pour in about 3 tbsp.
• of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
• Flip and cook the second side for about 1 minute or until golden.