Description
Delicious Banoffee Pie Pancakes combine fluffy homemade pancakes with the indulgent flavors of dulce de leche, banana, crumbled digestive biscuits, and grated chocolate for a perfect decadent breakfast or dessert treat.
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
- Prepare the batter: Separate the eggs, placing the whites in one bowl and two of the yolks in another (reserve the third yolk for another use). Mix the two yolks with the caster sugar, plain flour, baking powder, and milk until smooth to form the pancake batter.
- Whip the egg whites: Beat the egg whites with a pinch of salt using an electric whisk or by hand until fluffy and able to hold their shape. This will help make the pancakes light and airy.
- Fold in the egg whites: Gently fold the beaten egg whites into the yolk mixture carefully to maintain the airiness without deflating the batter.
- Cook the pancakes: Heat the butter and sunflower oil in a non-stick frying pan over medium heat. Pour a quarter of the batter (or half for larger pancakes) into the pan. Cook each side for 1-2 minutes or until golden brown. Repeat to make a total of four (or two larger) pancakes, keeping them covered to retain warmth.
- Warm the dulce de leche: Gently heat the dulce de leche in a small saucepan until it loosens and becomes spreadable.
- Assemble and serve: Place the pancakes on plates and top with sliced bananas, warm dulce de leche, crumbled digestive biscuit, and a sprinkle of grated chocolate for an irresistibly luscious finish.
Notes
- Use room temperature eggs for better whipping and batter incorporation.
- You can substitute sunflower oil with vegetable or light olive oil.
- Keep cooked pancakes covered with foil or a clean towel to prevent them from drying out before serving.
- For added texture, lightly toast the digestive biscuit before crumbling.
- The third egg yolk can be used in custard or other recipes to avoid waste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: British
Keywords: banoffee pie pancakes, dulce de leche pancakes, banana pancakes, dessert breakfast, British dessert pancakes
