Category : Breakfast
Author : Joyce
Hits : 3042
Date : 15/10/2004
115 grams self-raising flour 1 pinch salt 1 egg 150 milliliters buttermilk sunflower oil for cooking 150 grams unsalted butter 115 grams light muscovado sugar 200 milliliters double cream 2 ripe bananas 1 large lime, halved with pips removed 115 grams blueberries icing sugar for decoration vanilla ice cream for serving
Heat a large flat griddle. Sieve the flour and salt into a bowl and make a well in the centre. Break in the egg, pour in the buttermilk and whisk to a smooth batter. Smear some oil onto the hot griddle pan and ladle in small amounts of batter to make pancakes 3"/7.5cm in diameter. Make three pancakes. Cook the pancakes for a minute or so until bubbles start to appear, then flip over and cook for another minute until lightly golden. Transfer to a plate and cover with a square of parchment paper to prevent sticking. Melt 115g/4oz butter in a heavy based pan. Add the muscovado sugar and stir for a few minutes until dissolved. Pour in 3/4 double cream and bring the sauce to a simmer. Reduce the heat and cook for 2-3 minutes until thickened and toffee like. Heat a wok or a saute pan. Peel and slice the bananas. Add the remaining 25g/1oz butter to the pan and add the bananas and a squeeze of lime juice. Saute over a fairly high heat until the bananas are slightly caramelised. Add about 1/3 butterscotch sauce to the bananas, stirring gently to combine, then remove from the heat. Place a pancake on the plate and spoon over some of the banana mixture. Add a sprinkling of blueberries and then a spoonful of butterscotch sauce. Continue to layer in this way until all the ingredients are used up. Sprinkle the plate with a few blueberries and some icing sugar, drizzle the rest of the cream around the plate and serve with a scoop of vanilla ice cream.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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