Ingredients
- Plain white flour 100g
- Large fresh eggs 3 eggs
- Freshways whole milk 180ml
- Vanilla pods 1 pod
- Extended life vegetable oil 80ml
- Yarde Farm banoffee crunch ice cream 480ml
- Banana 200g
- Caster sugar drum 50g
- Salted caramel cubes 32g
- Macphie salted caramel dessert topping 100g
- Propercorn salted caramel popcorn 1 packet
- Tate & Lyle fairtrade icing sugar 10g
Method
- 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
- Take 4 cast iron skillets (6 inch in diameter) and add oil to them. Place them into a hot oven (190c) to heat
- 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
- 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
- Once the pancakes have risen and cooked through, remove them from the oven and keep them warm
- 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
- Serve straight away, before the ice cream melts!
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