Banoffee pancakes are filled with bananas, rich caramel sauce, buttery biscuit crumbs and whipped cream. This unusual dessert was inspired by the 70's classic dessert, banoffee pie.
Why you will love these sweet English pancakes
If like us you love pancakes you will want to enjoy them throughout the year. While a simple pancake served with syrup or lemon and sugar is delicious they are also amazing filled with other sweet fillings the like of which are only limited by your imagination.
Each year I develop a new sweet pancake in time for pancake day which I then add to my repertoire of pancake recipes. Last year I took the 70's classic cake black forest gateaux as my inspiration and my black forest pancakes were a revelation.
This year I've looked to another 70's classic, Banoffee pie for the inspiration behind these pancakes and to my mind its another knockout success.
My two boys disagree on many things but they are unanimous in loving banoffee pie which they both claim as their favourite dessert. If like them you are partial to banoffee pie you will love these pancakes for sure!
Preparing the dessert in advance
Making the caramel sauce and pancakes from scratch, takes a little time but I think is worth it for the superior taste and both can be made in advance.
The caramel sauce will keep for up to 2 weeks in an airtight container stored in the refrigerator.
It can also be frozen. Place in a freezer-safe container once it has cooled and freeze for up to 3 months. Defrost in the refrigerator overnight.
Warm through in a pan on the hob or in a heatproof bowl in the microwave. Either way ot will only take a short amount of time so take care not to over heat the caramel when reheating.
The pancakes will keep a couple of days in the fridge. Make sure they are wrapped well to prevent them from drying out.
Reheat a few at a time in the microwave at full power for 30seconds- 1 minute. Or reheat in a stack in the oven. (covered with foil) for about 20 minutes at 180℃ (160℃ fan)/35-°F/gas mark 4.
For step by step instruction on making pancakes see How to Make Pancakes
The biscuits crumb can also be prepared up to 2 days in advance. Store in an airtight container.
To serve the pancakes
On the day keep the pancakes warm while preparing the banana, warming the caramel sauce (if it has been made in advance) and whipping the cream. Assemble and serve immediately.
I like to put all the elements in the centre of the table and let everyone help themselves so that the pancakes are served quickly. Its more fun that way too.
Cheats Banoffee pancakes
If time is short buy a tin or jar of ready made caramel sauce.
You can also buy ready made crepes but I think homemade pancakes taste better, they are not difficult and are fun to make.
American style pancakes
The filling works with American style pancakes and my sourdough pancakes. Simply top the pancakes with some banana slices. Drizzle over the caramel sauce and serve with a dollop of cream, sprinkled with the biscuit crumbs.
Left over caramel sauce is delicious served over ice cream or use as filling for cakes or biscuits.
Left over biscuits crumbs can be sprinkled over fruit compote, yogurt, creamed desserts or ice cream.`
How to make banoffee pancakes step by step
- heavy based frying pan
- 125 g (4oz)granulated sugar
- 2 tablespoon water
- 25 g (1oz) butter
- 75 ml (¼cup) double cream (heavy cream)
- 40 g (1½oz) digestive biscuits
- 15 g (½oz) butter
- 125 g plain flour (all-purpose flour)
- 2 large eggs
- 300 ml milk
- oil for frying
- 2 large bananas sliced
- 150 ml (¼pt) double cream (heavy cream) whipped
- Place 125g (4oz) sugar in a saucepan with 2 tablespoon water and heat gently stirring until sugar has dissolved.
- Stop stirring and increase the heat. Boil the sugar syrup until it caramelises and turns golden brown. Remove from the heat and whisk in 15g (½oz butter) followed by 75ml (¼ cup) cream. Set aside and allow to cool.
- Crush 40g (1½oz) biscuits into fine crumbs and stir in 15g (½oz) butter and mix well. Set aside.
- Place 125g (4oz) flour in a mixing bowl and make a well in the centre. Drop in 2 eggs and add a little of the 300ml (½pt) milk. Use a balloon whisk or wooden spoon, beat the egg well gradually incorporating the flour.
- Beat until smooth then gradually beat in the remaining milk.
- Heat a little oil in a 20cm/8in heavy-based frying pan. (I use a silicone pastry brush to brush a thin layer of oil over the pan) Spoon about 3 tablespoon of the pancake mixture into the pan and tilt the pan quickly so that the batter coats the base of the pan.
- Cook for about 1 minute until the underside is golden. Flip the pancake over and cook the other side. Slide the pancake out of the pan and keep warm
- Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering to prevent them from drying out.
- Warm the caramel sauce if required. Place a pancake on a plate and sprinkle some of the biscuits crumbs onto the pancake. Add some banana slices and drizzle with some of the caramel sauce.
- Top with a dollop of cream and fold up the pancakes over the filling. Sprinkle with some extra biscuits crumbs and serve immediately. Alternatively place all the elements in the centre of the table and let everyone assemble their own pancakes.
- When making the caramel try not to splash the sugar syrup up the sides of the pan when stirring to dissolve the sugar. Wash any sugar that has splashed up the side of the pan, back into the syrup by using a pastry brush dipped in water and wiping the side of the pan with the brush.
- Do not stir the syrup once it comes to the boil.
- Gently swirl the pan to mix the syrup if it begins to colour around the edge of the pan first.
- The mixture will bubble and splutter up the pan when adding the butter and cream.
- Take extreme care when making the sauce as it will be very hot and will cause a nasty burn if it gets onto your skin.
- Also take care when warming the syrup to serve not to over heat. It will only take a few moments.