Pancakes With Nutella, Whipped Cream And Butterscotch Bananas
Whipping Cream
Recipe Information
6
serves:
20 min
prep time:
30 min
cook time:
easy
difficulty:
Ingredients:
Pancakes:
- 500 ml cake flour
- 2,5 ml baking powder
- 2,5 ml salt
- 2 eggs
- 80 ml oil
- 20 ml vinegar or lemon juice
- 250 ml water
- 250 ml FIRST CHOICE milk
- oil for frying
Banana butterscotch:
- 80 ml castor sugar
- 40 g FIRST CHOICE butter
- 100 ml FIRST CHOICE whipping cream or cream
- 4 bananas, sliced
Filling and topping:
- 250 ml FIRST CHOICE whipping cream, whipped
- 200 g Nutella, slightly warmed
- 50 g pecan nuts, chopped
Preparation method:
Method:
To make the pancakes:
- Sieve together the flour, baking powder and the salt.
- In another bowl/jug, combine the eggs, oil, vinegar and the water – mix well together.
- Add the liquids to the flour mixture and stir very well with a whisk to make the batter. If you have lumps, pour the batter through a sieve. The batter must be runny. Leave the batter to stand for 30 minutes before using.
- Brush your pan with a little oil – normally only for the first few pancakes – depending on the type of pan you are using. Heat the pan on medium heat and pour in about 60 ml of batter in the pan, cook on the one side then flip over to cook the other side.
To make the banana butterscotch:
- Melt the castor sugar on low heat and leave to caramelise. Add the butter and cream and stir all the time (on low heat) until the caramel has melted and you have a smooth, golden butterscotch sauce. Add a little cream if the sauce is too thick.
- Add the bananas.
To serve:
Spread a layer of Nutella on the pancakes, add some cream and caramelised banana butterscotch. Lastly, sprinkle with the chopped pecan nuts.