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Marcello Tully’s sticky toffee banana pancakes recipe

Marcello Tully’s sticky toffee banana pancakes recipe

12 ratings

Marcello Tully’s sticky toffee banana pancakes are delicious and the kids will love making and flipping the pancakes. See method

  • Serves 6
  • 10 mins to prepare and 5 mins to cook
  • 385 calories / serving

Ingredients

For the pancakes

  • 15g caster sugar
  • 150g plain flour
  • 2 eggs
  • 250ml milk
  • 2 tbsp sunflower oil
  • 125g low-fat cream cheese
  • 200g banana, sliced
  • 50g light brown sugar
  • 150ml single cream
  • 50g butter
  • 3 drops vanilla essence

Each serving contains

  • Energy

    1610kj
    385kcal     19%

  • Fat

    22g 31%

  • Saturates

    11g 55%

  • Sugars

    22g 24%

  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 41.5g Protein 8.8g Fibre 1.6g

Method

  1. Place the caster sugar and flour into a bowl, making a well in the centre.
  2. Crack the eggs into the well and start to combine the ingredients together using a whisk or wooden spoon. Add the milk slowly and beat until smooth - ask the kids to beat the mix until really smooth. If their hands get tired, take a break and resume after a couple of minutes.
  3. Heat the oil in a small frying pan, pour a small ladle of pancake batter into the pan. Tilt the pan to coat the whole surface and cook for 2-3 mins.
  4. Flip the pancake over and cook for a further 1 min - if you're feeling brave, encourage the kids to flip their own.
  5. Slide onto a plate and repeat the process until all the batter is used up.
  6. Place the pancakes onto a board and gently spread cream cheese over the centre of each. Arrange a few slices of banana over the top – another great task where the kids can get involved.
  7. Fold each pancake in half and then in half again to form a triangle shape. Set aside while you make the sauce – compare who makes the neatest triangle!
  8. For the toffee sauce, add the sugar to a heavy-based saucepan and heat until the sugar melts and turns a golden brown colour. Then, add the cream, butter and vanilla essence and whisk.
  9. Slowly bring to the boil, whilst stirring with a wooden spoon. Remove from the heat.
  10. Drizzle a little of the sauce over the pancakes and serve.

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