Dutch Baby Pancakes With Banoffee

Method Print recipe

1. In a mixing bowl, add the flour, eggs, milk and vanilla. Whisk them all together and allow the mix to rest in the fridge for 2-3 hours
2. Take 4 cast iron skillets (6 inch in diameter) and add oil to them. Place them into a hot oven (190c) to heat
3. Give the batter another whisk and when the oil is smoking, add the batter to the skillets. Cook this for 12-15 minutes until it’s risen
4. Whilst cooking the batter, cut the banana in half and sprinkle with caster sugar. Glaze with a blow torch and set the pieces to one side
5. Once the pancakes have risen and cooked through, remove them from the oven and keep them warm
6. Top each skillet with two scoops of ice cream, the glazed banana, a sprinkle of caramel cubes and a drizzle of caramel sauce. Finally, finish by scattering a handful of popcorn over the top and dust them with icing sugar
7. Serve straight away, before the ice cream melts!