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Banoffee Pie Pancakes Recipe

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★★★★★

4.7 from 86 reviews

Delight in these fluffy Banoffee Pie Pancakes, combining the beloved flavors of banoffee pie with light, airy pancakes. Topped with dulce de leche, sliced bananas, crumbled digestive biscuits, and grated chocolate, this recipe offers a unique twist on classic breakfast or dessert pancakes, perfect for a special treat or indulgent brunch.

Ingredients

Scale

Pancakes

  • 3 eggs
  • 2 tbsp caster sugar
  • 100g plain flour
  • 1 tsp baking powder
  • 80ml milk
  • 1 tbsp butter
  • 1 tbsp sunflower oil

Toppings

  • 5 tbsp dulce de leche
  • 2 bananas, sliced
  • 1 digestive biscuit, crumbled
  • Grated chocolate, to serve

Instructions

  1. Separate Eggs: Crack the eggs and carefully separate the whites and yolks, placing the whites in one bowl and two of the yolks in another. Save the third yolk for another use.
  2. Make Batter: To the two yolks, add the caster sugar, plain flour, baking powder, and milk. Mix everything together until you achieve a smooth, lump-free paste.
  3. Beat Egg Whites: Whisk the egg whites with a pinch of salt using an electric mixer or by hand until they form fluffy peaks that hold their shape well.
  4. Fold in Whites: Gently fold the whipped egg whites into the yolk mixture. Take care not to lose the airiness by mixing too vigorously.
  5. Cook Pancakes: Heat the butter and sunflower oil in a non-stick frying pan over medium heat. Pour a quarter (or half for fewer larger pancakes) of the batter in the pan. Cook each side for 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter to make 4 pancakes total, keeping cooked pancakes covered to stay warm.
  6. Warm Dulce de Leche: Place the dulce de leche in a small saucepan over low heat and gently warm it until it loosens and becomes easier to drizzle.
  7. Assemble and Serve: Arrange the pancakes on two serving plates. Top each with sliced bananas, warmed dulce de leche, crumbled digestive biscuits, and a sprinkling of grated chocolate for the perfect banoffee-inspired finish.

Notes

  • For fluffier pancakes, be gentle while folding the egg whites to keep as much air as possible.
  • You can substitute sunflower oil with a neutral oil like vegetable or canola oil.
  • Dulce de leche can be replaced with caramel sauce if preferred.
  • Keep cooked pancakes covered with foil or a clean tea towel to retain warmth and moisture.
  • Use ripe bananas for optimal sweetness and flavor in the toppings.

Keywords: Banoffee pie pancakes, dulce de leche pancakes, banana pancakes, British dessert pancakes, sweet breakfast pancakes

Find it online: https://kitchenbynora.com/banoffee-pie-pancakes-recipe/