Date posted: 10/02/2022

Dutch Baby Pancakes With Banoffee

A delicious dutch baby pancake cooked in a skillet, and topped with banoffee ice cream, salted caramel, glazed banana and popcorn

  • Serves 4
  • Timing: 2 hrs 25 mins
Votes: 3 Average: 5


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


  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!
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