Banoffee & Blueberry Pancakes

Banoffee & Blueberry Pancakes

American style pancake with a sweet and creamy banoffee filling and the freshness of blueberries


Salted Caramel

  • 200g granulated sugar
  • 50ml water
  • 60g salted butter, cut into small pieces
  • 170ml double cream
  • 1 teaspoon coarse sea salt

Pancake Mixture

  • 150g flour
  • 4 tsp baking powder
  • 10g  caster sugar
  • 150ml milk
  • 1 egg
  • 40g butter

Makes 8-10


  • Punnet of Blueberries
  •  2 banana
  • 150ml whipped double cream

Salted Caramel Method:

  1. Add the sugar and water to the bottom of a pan on a medium heat.
  2. Cooking the sugar until it has reached a deep amber colour.
  3. As soon as the caramel reaches this point, remove the pan from the heat and add in the double cream (it will bubble up) and whisk well.
  4. Follow the cream by adding small chunks of the butter and whisk until a smooth caramel is formed.
  5. Pour into a jug and set aside until later.

Pancake Method:

  1. For the pancakes sieve the flour, baking powder and caster sugar in a bowl.
  2. Pour in the melted butter, an egg and the milk and whisk until it is all combined.
  3. Heat a pan on a medium heat with a couple of sprays of oil.
  4. Pour a small ladle of pancake batter in the middle of the pan.
  5. Wait until bubbles come through all over then flip the pancake.
  6. Cook for around 1-2 minutes on the other side and stack them on a plate.
  7. Dollop the whipped cream on top of the pancakes and dot around the sliced blueberries and banana.
  8. Serve & enjoy

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