Banoffee pancakes
Toffee and bananas are the perfect flavour combination and these amazing banoffee pancakes promise to go down a treat. Get flippin'...
ingredients
- 57g/2oz plain flour
- 2 large eggs
- 150g pot fat-free natural fromage frais
- 1 level tbsp caster sugar
- 142ml/¼pt skimmed milk
- a few drops of vanilla essence
- 2 bananas
- 200g pot Toffee Müllerlight Yogurt
- Fry Light
- 1 tsp cocoa to dust
- mint leaves, to decorate
method
- Sift the flour into a bowl. Beat the eggs, add to the bowl along with the fromage frais and mix. Add the sugar, milk and vanilla essence and whisk to form a smooth batter. Chill for at least 30 minutes.
- Meanwhile make the filling: roughly chop the bananas, mix with the yogurt and set aside.
- Lightly spray a non-stick frying pan with Fry Light, place over a medium heat until hot. Add a small ladleful of batter, swirling to cover the base and cook for 1-2 minutes on each side until golden and set. Remove and stack between non-stick paper while making 7 more pancakes.
- To serve, top each pancake with the banana mixture and fold. Place 2 pancakes onto each serving plate, dust with cocoa and decorate with mint and fat-free natural fromage frais if desired.
Tip: Bananas are extra healthy - they are rich in vitamins and minerals and are also a great source of fibre.
This recipe is not suitable for home freezing.