Foodies Blog

Pancakes with Caramelised Bananas


  • 100g plain flour
  • 2 large eggs
  • 300ml milk
  • 1 teaspoon olive oil
  • 1 tbsp sunflower or vegetable oil, plus a little extra for frying
  • 50 grams caster sugar
  • 2 ripe bananas
  • A splash of Jamaican rum for the carmelised banana topping (optional)

Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.

Set aside for 30 mins to rest if you have time, or start cooking straight away.

Add just a teaspoon of olive oil to prevent any sticking.

Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.

When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in the oven at a low heat as you go.

Serve with lemon wedges and sugar, or your favourite filling.

Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

For the carmelised bananas, sprinkle the sugar into a heavy based non-stick pan and melt the sugar (50 grams) over a moderate heat. Once the sugar has turn to a mid-golden brown, stir in the butter. Add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender. Add a splash of dark Jamaican rum and enjoy the feast! For a real treat, add some vanilla ice cream.

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