Just a quick dessert idea here.
I’ve been making this pancake for a quick dessert in the last 3 years or so. Since I met my husband 😛
I like this recipe because it’s quick and easy, and it doesn’t need resting time like most of pancake / crepe batter. So anytime you feel like eating pancake, you can make it right away. Plus the texture is really nice too, it’s very light and fluffy. And to be honest I like this kind of pancake better than the one look more like crepe. There’s something cute about this pancake that I like ^_^
Source: Ramsay’s Scotch Pancake
- 150g flour
- 3 eggs
- 75ml cold water
- 120ml butter milk
- 1 tsp baking powder
- pinch of salt
- oil for frying
- 2 bananas, sliced length ways
- 3 tbsp caster sugar
- 30g unsalted butter
- In a bowl, beat the eggs with hand whisk just until the yolks and whites incorporated.
- Add sifted flour and baking powder into the bowl. Then add salt.
- Pour water slowly while mixing the mixture.
- Add half of buttermilk into the mixture. Mix well, so there’s no lumps in the batter.
- Add the remaining butter milk into the batter. Mix well.
- Heat 1 tbsp oil in a large pan over medium heat.
- Pour 1 ladle batter or less to the pan (it will form a perfect round by itself, if the consistency of the batter right)
- Cook for 1 minute on each side or until the colour is nice light brown / golden. Repeat the process. Set aside the pancakes.
- In another large pan, put the sugar in the pan over medium heat, wait until it starts caramelizing.
- Add butter and banana, mix everything very quickly so all the bananas covered in caramel.
- Serve over the pancake and eat it while it’s warm. You can also add whipped cream or vanilla ice cream on top of your pancake.