Banoffee Pancakes

For the pancakes, whisk together milk, eggs and oil in a large bowl. Add the flour and salt and whisk until combined. Cover bowl with clingfilm and leave to chill in the fridge for about 20 minutes.

Once chilled, remove from fridge and whisk again to remove any remaining lumps. You can also pass batter through a fine sieve.

Heat a medium sized non-stick frying pan (or crêpe pan) over medium high heat. Use paper towel dipped in extra oil to brush the base of the pan.

While holding the pan in one hand, use a ladle to pour batter into the centre of the pan with your other hand, at the same time tilting the pan around so that the batter spreads thinly and evenly over the whole surface. Return to heat and cook until pancake is golden underneath, about 1 minute (bubbles will start to appear on the surface and the edges will curl back from the pan). Carefully flip pancake over and cook for a further 20-30 seconds.

Slide pancake onto a plate and keep warm in the oven set at lowest temperature, then repeat the above steps until all of the batter is used.

To assemble, beat double cream until just thickened and set aside.

Spread 1 - 2 Tbsp caramel over half of a pancake, then fold pancake in half. Arrange sliced banana over a quarter of the pancake (about half a banana) and fold pancake in half again. Repeat for the remaining pancakes.

Serve pancakes with a dollop of the lightly beaten cream and sprinkle with cocoa powder. Enjoy!

Pancakes can be made ahead of time, up to a day before, and kept in the fridge covered with clingfilm. 

Find more recipes from Mandy on her blog What the Fruitcake?!