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Rum and banana pancakes

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 30 minutes
Cooking time: 35 minutes
 
Ingredients (serves 6):

    For the batter: (makes 10-12 pancakes)

    250g flour
    ½ litre milk
    3 eggs
    30g melted butter
    1 tsp oil
    20g butter
    1 tsp sugar

    For the filling:
    6 bananas, thickly sliced
    200g butter
    1 dsp soft brown sugar
    3 tsp rum

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.

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.

User comments

 
another free recipe every day






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