08 March 2009

Scotch Pancakes Revisited

I made the pancakes in the video in this post and they turned out better than I could have imagined. It's not the lightest of breakfasts, but the caramel sauce, the bananas (and I don't really like bananas) and the ice cream just works together so well, the pancakes are extremely light and fluffy...yum. I think I'll have to make some this weekend again!

Scotch Pancakes with Caramel Bananas and Rum

3.5 oz (100g) all purpose flour
1 tsp baking powder
pinch of sea salt
1/3 cup (80 ml) buttermilk
1/5 cup (50 ml) cold water
2 large eggs
sunflower oil for frying

4 large, ripe bananas
1.75 oz (50g) sugar
1.75 oz (50 g) unsalted butter
2 tbsp water
vanilla ice cream for serving

Start by making the pancake batter. Weigh the flour and sift it into a bowl together with the baking powder. Mix together the water and buttermilk in a separate container. Add the salt to the flour, make a well in the middle and add about half of the buttermilk mixture and the two (beaten) eggs. Mix until you have a smooth batter, then add the rest of the buttermilk mixture.

Put about a tablespoon of oil in a large, non-stick frying pan over medium high heat. Use some kitchen paper to evenly coat the pan with the oil. Using a small ladle, pour some batter into the pan - if the pan is large enough you should easily be able to make two pancakes at once. Flip after about a minute and cook another 45 seconds on the other side. The pancakes should be browned and puff up slightly.

Peel the bananas and slice them lengthwise, you're looking to make about 1-inch long pieces, about 1/3 inch thick. Add the sugar to a non-stick frying pan over medium heat. Let the sugar melt without touching it - once it's melted, let it brown slightly before adding the butter. Stir to combine, then add the bananas. Let cook for about two minutes, or until the bananas are just tender. At this point, add a good splash of rum and light it - be careful, watch your eyebrows and the kitchen furniture. Once the rum, has burned and most the alcohol has evaporated, add about two tablespoons of cold water and cook for another thirty seconds or so.

Serve the pancakes on a plate with some bananas on top, add ice cream and drizzle with some of the caramel sauce. Eat immediately.

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