Marcello Tully’s sticky toffee banana pancakes

Marcello Tully’s sticky toffee banana pancakes recipe

9 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 (½ oz) caster sugar
    • 150g (5 oz) plain flour
    • 2 eggs
    • 250ml (8½fl oz) milk
    • 2 tbsp sunflower oil

    For the filling

    • 125g (4½ oz) low fat cream cheese
    • 200g (7 oz) banana, sliced

    For the toffee sauce

    • 50g (2 oz) light brown sugar
    • 150ml (5fl oz) single cream
    • 50g (2 oz) unsalted 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 minutes.
  4. Flip the pancake over and cook for a further minute - 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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