Banana Pancakes with Orange-Vanilla Sauce

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. Make the batter by placing the melted butter, flour, eggs, salt and milk in a blender and whizzing until smooth.
2. Alternatively, whisk the eggs and butter in a mixing bowl, then gradually add the flour with the salt and finally add the milk.
3. Whisk until smooth.
4. Cover the batter and chill for half an hour.
5. Whisk again just before you make the pancakes.
6. Meanwhile, make the sauce by zesting one of the oranges.
7. Place the zest in a saucepan and juice both oranges into the pot.
8. Add the sugar, 25g butter and the alcohol.
9. Heat gently for 3-4 minutes, stirring occasionally, until the butter melts and the sauce starts to thicken.
10. Peel the bananas and cut on a slant into a few pieces.
11. Drop into the sauce and cook for a couple minutes.
12. Make the pancakes by heating a touch of oil in a non-stick frying pan.
13. When the pan is very hot, pour in a bit of batter.
14. If you are a pancake novice, start with 1/4 cup batter per pancake since a small pancake is easier to flip.
15. Leave the batter to set, then flip with a spatula and cook for another 30 seconds.
16. Remove from the pan onto a plate and keep covered.
17. When the pancakes are cooked, put one on a serving plate.
18. Cover one half of the pancake with a bit of sauce and a dollop of yoghurt.
19. Serve immediately.