Banoffee Bananas With Buttermilk Pancakes, Ginger And Cream - cooking recipe

Ingredients

PANCAKES
100 g plain flour
1 teaspoon baking powder
100 ml buttermilk or 100 ml skim milk
30 ml milk
2 large eggs, beaten
butter (for frying) or sunflower oil (for frying)
BANOFFEE BANANAS
4 bananas, peeled and sliced on an angle
50 g brown sugar
1 -2 tablespoon ginger syrup
50 g butter
whipped cream, to serve

Preparation

Pancakes: Sift the plain flour and baking powder together in a large bowl, and make a well in the centre. Pour in the eggs and buttermilk, then gradually whisk in the flour mixture, until you have a perfectly smooth batter. Add the milk if the batter seems a little thick.
Heat the butter or oil in a large, non-stick frying pan over a medium heat. Add 4 large spoonfuls of the pancake batter, spaced apart, to make 9cm round pancakes. Cook for 2 minutes, until golden underneath, then flip over and cook for a further 2 minutes, until cooked through. Remove, keep warm in a low oven and repeat with the remaining batter - makes about 8 pancakes in total.
Banoffee Bananas: Heat the sugar and ginger syrup in a pan, until it forms a caramel or sticky thick sauce.
Add the banana slices to the pan, shaking to coat well.
Add the butter to the pan and heat for another 1-2 minutes.
To Assemble: Take one pancake and top with some of the banoffee banana and ginger syrup mixture - place another pancake on top and add another spoon of the banana mixture; Add the whipped cream and drizzle any remaining ginger and toffee syrup over and around the pancake sandwich stack. (Drizzle some more ginger syrup over if there is not enough!).
Serve immediately whilst still warm.