Caramelised Banana Pancakes with Maple and Pecans


130g Plain Flour

2 Medium Eggs

225 ml Milk

3 tbspn Melted Butter


25g Butter

2 Ripe Bananas

30g Pecans

3 tbspn Maple Syrup

Sea Salt Pinch

3 tbspn Creme Fraiche


  1. Sift flour into a large bowl, add eggs and milk and whisk gently until combined. Add 5tbsp/75ml cold water and whisk again until completely smooth.

  2. Place a 20-22cm frying pan over a medium-high heat. Add 1tsp of butter or oil and tilt the pan to spread over the surface. Once very hot, pour in 2-3 tbsp batter and gently swirl around the pan to completely coat the base. Leave for just under a minute, don’t be tempted to turn the pancake until it is a rich golden colour underneath. Give the pan a sharp shake, if it moves, it should be ready.

  3. Toss or turn with a spatula and cook for 20-30 seconds until golden. Transfer to a warmed plate, cover with a sheet of foil and a tea towel and repeat with the remaining butter and batter.

  4. Melt butter over a medium-high heat until foaming in a large frying pan. Add bananas and cook for 2 mins until golden underneath. Turn bananas, add pecans and cook for a further 1-2 mins. Add maple syrup and a pinch of salt, bubble for a minute and serve with pancakes and a dollop of crème fraiche.