Banana Pancakes Recipe & Toffee - Kids Recipes

Pancakes are a marvellous treat, and this banana pancake recipe from Marcello Tully features a drizzling of decadent toffee sauce. Perfect for a special breakfast dish or as a quick dessert, these pancakes are easy to make.

Ingredients

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Pancakes

15g of caster sugar
150g of plain flour
2 eggs
250ml of milk
2 tbsp of sunflower oil

Filling

120g of low fat cream cheese
200g of banana, sliced

Toffee sauce

40g of light brown sugar
150ml of single cream
40g of butter
3 drops of vanilla essence

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Place the caster sugar and flour into a bowl, make a well in the centre

15g of caster sugar
150g of plain flour

Crack the eggs into the well and start to mix the ingredients together using a whisk or wooden spoon. Add the milk slowly and beat until smooth

2 eggs
250ml of milk

Heat the oil in a small frying pan so that it coats the whole surface. Pour a small ladle of pancake batter into the pan. Tilt the pan to coat the whole surface and cook for 2-3 minutes

2 tbsp of sunflower oil

Flip the pancake over and cook for a further minute

Slide the pancake onto a plate and repeat the process until all the batter is used up

Place the pancakes onto a board and spread cream cheese over the centre of each. Arrange a few slices of banana on top

200g of banana, sliced
120g of low fat cream cheese

Fold each pancake in half and then in half again to form a triangle shape. Set aside while you make the sauce

For the toffee sauce, add the sugar to a heavy-based saucepan and heat until the sugar melts and turns a golden brown colour

40g of light brown sugar

Then, whisk in the cream, butter and vanilla essence

150ml of single cream
40g of butter
3 drops of vanilla essence

Slowly bring to the boil, whilst stirring with a wooden spoon. Remove from the heat

Pour a little of the sauce over the pancakes and serve

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Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.