Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 35 minutes
Ingredients (serves 6):
For the batter: (makes 10-12 pancakes)
Method: Sift the flour, salt and sugar into a bowl. Make a well in the middle and add the beaten egg, plus a little milk. Beat well to remove any lumps and gradually incorporate all the milk.
½ litre milk
30g melted butter
1 tsp oil
1 tsp sugar
For the filling:
6 bananas, thickly sliced
1 dsp soft brown sugar
3 tsp rum
Allow to stand for 1-2 hours.
When you are ready to make your pancakes, add the melted butter, oil and cointreau.
Grease a frying pan and heat until smoking before making your pancakes. Add the batter, tilting the pan so that an even coating is achieved. When the pancake can be shaken in the pan, it is ready to flip over.
In a pan, melt the butter and add the bananas. Cook on a very gentle heat for 20 minutes. When they start to soften, sprinkle over the sugar and the rum. Allow to caramelise.
When the bananas are ready, wrap them inthe pancakes. Roll and place in a casserole dish. Pour over the sauce and a slug of rum and bake for 10-12 minutes before serving.