Webbe’s Delights
American Style Pancakes with Toffee Sauce and Banana
Indulge yourself on pancake day tomorrow with these extra thick pancakes topped with wicked toffee sauce and banana. Happy pancake flipping!
Approx 6-8 small, thick pancakes
• 175g plain flour
• 1 tsp baking powder
• 25g caster sugar
• 2 eggs, separated into whites and yolks
• 250ml milk
• 25g butter
1. Combine the flour, baking powder and caster sugar in a bowl. Add egg yolks and milk and whisk to a smooth batter.
2. In a separate clean bowl, whisk egg whites until soft peaks form. Then fold the whisked whites gently into the batter.
3. Heat a large frying pan. It needs to be hot first, then melt the butter and immediately ladle batter into the pan and cook for 1-2 minutes when bubbles start to appear on top of the batter. Then use a palette knife to flip the pancake and cook the other side for a further minute. Remove from the pan to a warm plate and cover with foil. Repeat the process until the batter is finished.
Toffee Sauce
• 120g caster sugar
• 80g unsalted butter
• 50ml double cream
• 100ml water
Combine sugar and water in a heavy medium saucepan. Boil over a medium heat until sugar dissolves. Cook until mixture turns a deep amber brown, occasionally brush down sides of pan with a wet pastry brush to avoid sugar crystallization. Remove from the heat. Carefully whisk in the cream and then the butter. Stir sauce over low heat to dissolve any caramel bits.
