Save to your scrapbook

    Caramelised banana and rum pancakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Caramelised banana and rum pancakes

    Sticky bananas and butterscotch sauce (with dark rum thrown in) are a match made in heaven. If you’re feeling bold, flambé the pancakes to intensify the flavours and add drama.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 2


    ½ batch pancake batter (see below)
    40g salted butter
    75g light brown soft sugar
    ½ tsp ground cinnamon
    ¼ tsp sea salt
    2 bananas, thickly sliced
    2 tbsp dark rum
    2 scoops Madagascan vanilla ice cream, to serve

    100g plain flour
    2 eggs
    300ml milk



    1. Cook 4 pancakes following the basic recipe (below); keep warm. Combine the butter, sugar, cinnamon and salt in a frying pan, then put over a low-medium heat for about 1 minute, stirring, until the butter has melted into the sugar. When the mixture is bubbling, add the bananas. Cook, shaking the pan often, for 4-5 minutes, until the bananas are caramelised and sticky. Don’t be tempted to stir at this stage.

    2. Add the rum and shake the pan to combine with the caramel. If flambéing, carefully hold a long lit match near the rum caramel to ignite it. Shake vigorously to coat the bananas and extinguish the flame.

    3. Arrange the pancakes on 2 plates and top with the bananas. Put the ice cream in the centre and drizzle over the remaining sauce from the pan. 

    1. To make the batter, put the flour, eggs and a little of the milk in a large bowl and whisk together until smooth. Gradually whisk in the remaining milk to make a runny batter. (Alternatively, put all the ingredients in a blender and whizz until smooth.) Cover and set aside until ready to use (ideally chill it overnight) – or cook straight away.

    2. Put a large non-stick frying pan over a medium heat, then test the pan by ladling in a very small amount of batter. It should take around 1 minute to brown on the bottom. If it browns too quickly, lower the temperature slightly; raise the temperature if it cooks too slowly and becomes rubbery. Discard (or eat!) the test pancake.

    3. When the pan is at the right temperature, add a small knob of butter followed by a ladleful of batter. Swirl the pan to coat the base, then leave the pancake to cook for 1 minute. Flip and repeat on the other side, or until cooked through. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    5 stars