Flambéed banana pancakes

Method

1. To make the pancake batter: in the bowl of an electric mixer, whisk the flour, caster sugar, egg and milk together for 5 minutes until you have a smooth batter that coats the back of a spoon evenly.

2. Heat a little of the sunflower oil in a heavy-based frying pan until it starts to smoke. Pour a small ladle of batter into the centre of the pan, tilting the pan to spread the batter evenly.

3. Fry the pancake for 3 minutes, then turn over using a spatula and fry for a further 2 minutes. Remove the pancake from the pan and set aside on a plate.
Repeat the cooking process, making 8 pancakes in all.

4. Slice the bananas thickly. Heat half the butter heat in a heavy-based pan until bubbling, then add bananas and stir to coat. Add the brandy or cognac and flambé. Transfer to a dish and set aside.

5. Put the remaining butter, light brown sugar, golden syrup and single cream in the pan in which you cooked the bananas and bring to a low boil, stirring from time to time.

6. Roll the banana mixture in the pancakes. Pour the sauce over the top. Sprinkle with walnuts and serve with a dollop of crème fraîche.

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Ingredients

For the pancakes

250g white flour
20g caster sugar
1 egg
200ml Milk
60ml sunflower oil

For the filling

2-4 large firm bananas
25g Butter
1 tbsp brandy or Cognac
175g soft light brown sugar
30ml golden syrup
60ml single cream
handful Walnuts, finely chopped
200g Crème fraîche, to serve

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