Prep 15 mins
Cook 15 mins
This is a special desert treat or a very indulgent breakfast -- perhaps one for serving to your loved one in bed! It comes from one of my favourite British chefs, Lindsey Bareham.
- 50 g melted butter
- 100 g plain flour
- 1 egg
- 1 egg yolk
- 300 ml milk
- 1 pinch salt
- 2 large oranges
- 1 teaspoon sugar
- 25 g butter
- 2 tablespoons rum or 2 tablespoons brandy or 2 tablespoons whiskey
- 4 small slightly under-ripe bananas
- 1 tablespoon vegetable oil
- 150 g thick and creamy vanilla yogurt
- Make the batter by placing the melted butter, flour, eggs, salt and milk in a blender and whizzing until smooth.
- Alternatively, whisk the eggs and butter in a mixing bowl, then gradually add the flour with the salt and finally add the milk.
- Whisk until smooth.
- Cover the batter and chill for half an hour.
- Whisk again just before you make the pancakes.
- Meanwhile, make the sauce by zesting one of the oranges.
- Place the zest in a saucepan and juice both oranges into the pot.
- Add the sugar, 25g butter and the alcohol.
- Heat gently for 3-4 minutes, stirring occasionally, until the butter melts and the sauce starts to thicken.
- Peel the bananas and cut on a slant into a few pieces.
- Drop into the sauce and cook for a couple minutes.
- Make the pancakes by heating a touch of oil in a non-stick frying pan.
- When the pan is very hot, pour in a bit of batter.
- If you are a pancake novice, start with 1/4 cup batter per pancake since a small pancake is easier to flip.
- Leave the batter to set, then flip with a spatula and cook for another 30 seconds.
- Remove from the pan onto a plate and keep covered.
- When the pancakes are cooked, put one on a serving plate.
- Cover one half of the pancake with a bit of sauce and a dollop of yoghurt.
- Serve immediately.