Gingerbread pancakes with banana and caramel

Gingerbread pancakes with banana and caramel

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

The ingredient of Gingerbread pancakes with banana and caramel

  1. 125g (1/2 cup) sour cream
  2. 125ml (1/2 cup) milk
  3. 2 eggs, separated
  4. 50g butter, melted, cooled
  5. 150g (1 cup) self-raising flour
  6. 1 teaspoon ground cinnamon
  7. 1 teaspoon ground ginger
  8. 1/2 teaspoon ground allspice
  9. 1/2 teaspoon ground nutmeg
  10. 2 tablespoons caster sugar
  11. Melted butter, to grease
  12. 2 large ripe bananas, peeled, sliced diagonally
  13. Vanilla ice-cream, to serve
  14. 215g (1 cup) caster sugar
  15. 2 tablespoons water
  16. 310ml (1 1/4 cups) pouring cream
  17. 25g butter
  18. 1 teaspoon vanilla essence

The instruction how to make Gingerbread pancakes with banana and caramel

  1. 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.
  2. Whisk the sour cream, milk, egg yolks and butter in a bowl until smooth.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the pancakes among serving plates. Top with the banana and a scoop of ice-cream. Drizzle over the caramel butter sauce. Serve immediately.

Nutritions of Gingerbread pancakes with banana and caramel

fatContent: 674.458 calories
saturatedFatContent: 40 grams fat
carbohydrateContent: 25 grams saturated fat
sugarContent: 70 grams carbohydrates
fibreContent: 51 grams sugar
proteinContent:
cholesterolContent: 8 grams protein
sodiumContent: 180 milligrams cholesterol

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