Saturday, December 10, 2011

Gingerbread pancakes with banana and caramel recipe

Photo: Gingerbread pancakes with banana and caramel recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Gingerbread pancakes with banana and caramel recipe. Enjoy Christmas breakfast and learn how to make Gingerbread pancakes with banana and caramel.

It's easy to give traditional pancakes a twist - add spices, such as ginger, nutmeg and cinnamon, then top with a thick caramel sauce.

Preparation Time 25 minutes
Cooking Time 55 minutes

Ingredients (serves 6)

125g (1/2 cup) sour cream
125ml (1/2 cup) milk
2 eggs, separated
50g butter, melted, cooled
150g (1 cup) self-raising flour
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground nutmeg
2 tbs caster sugar
Melted butter, to grease
2 large ripe bananas, peeled, sliced diagonally
Vanilla ice-cream, to serve
Caramel butter sauce
215g (1 cup) caster sugar
2 tbs water
310ml (1 1/4 cups) pouring cream
25g butter
1 tsp vanilla essence


To make the caramel butter sauce, combine the sugar and water in a medium saucepan over medium heat. Bring to a simmer. Increase heat to medium-high. Cook, without stirring, for 6-7 minutes or until syrup is dark golden. Remove from heat. Add the cream and butter. Swirl the pan to combine. Place over medium heat. Cook for 1-2 minutes or until the sauce comes to the boil. Set aside to cool. Stir in the vanilla.

Whisk the sour cream, milk, egg yolks and butter in a bowl until smooth.

Sift the flour, cinnamon, ginger, allspice and nutmeg into a large bowl. Stir in the sugar. Make a well in the centre. Add the sour cream mixture and stir until well combined.

Whisk the egg whites in a clean dry bowl until firm peaks form. Use a large metal spoon to stir a little of the egg white into the batter. Gently fold in the remaining egg white.

Heat a large non-stick frying pan over medium-low heat. Brush with melted butter to lightly grease. Pour 125ml (1/2 cup) of batter into the pan to form a 15cm-diameter pancake. Cook for 3-4 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 2-3 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 5 more batches, with melted butter and the remaining batter, reheating the pan between batches, to make 6 pancakes.

Divide the pancakes among serving plates. Top with the banana and a scoop of ice-cream. Drizzle over the caramel butter sauce. Serve immediately.


Cook's tip: Be careful when swirling the saucepan in step 1 - the syrup will spit slightly as you add the cream and butter.

Good Taste - February 2009, Page 95
Recipe by Leanne Kitchen

More Christmas Food Recipes:

Panettone french toast with mixed berries
Mango with yoghurt and almond praline
Stained glass window biscuits
Apple baklava
Mini chocolate Christmas cakes
Treats for reindeer

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