Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 6
Ingredients
Pancakes
- 120g plain flour
- 2 eggs
- 250-300 ml milk
- 1 tbsp butter, melted
- Cocoa powder
- Salt
Fudge
- 120g butter
- 180g icing sugar
- 60 ml milk
- 1 tbsp dark rum / port whiskey
- 3 bananas
- 2 tbsp lemon juice
Method
Pancakes
- Sift the flour and salt into a mixing bowl.
- Make a hole in the centre, break the eggs inside and beat well.
- Draw in the flour into the egg and gradually add in the milk. Beat well until smooth.
- Leave to rest for 30 minutes.
- Add in the melted butter and extra milk if required.
- Brush the bottom of a non-stick pan with butter and heat it.
- Add a drop of butter into the pan and wait for it to sizzle before pouring a ladle of pancake mixture into the pan.
- Leave for 20 seconds until it begins to bubble and set.
- Carefully lift it out and fold it into a triangle.
Fudge
- Heat the butter, milk and icing sugar over low fire.
- Add the cinnamon and rum.
- Peel the bananas and toss it with lemon to prevent discolouring.
- Add the banana to the sauce.
- When serving pour the banana and fudge sauce over the pancakes and dust with cocoa powder.
Food Notes
- Use only butter and not oil or margarine. Leave the melted butter in milk for 30 minutes before beating it into the batter, as it will make the batter smoother and creamier.