Last week I had one of those nights where you ping-pong back and forth between the sofa and the kitchen cupboard. You know, when you’re craving a lil’ something-something to scoff but have absolutely no idea what it is you fancy. Sunny and I were in the middle of a Ray Donovan marathon, and as well as rattling through a whole season in the space of a week, we’d also rattled through all the chocolate and sweet stuff in the kitchen cupboard too. And then I found the solution. We had a long-life carton of custard and a couple of bananas in the fruit bowl. Winner. “D’you fancy bananas and custard?” I called out from the kitchen. “What! YESSSSSSSS,” he roared back.
And so we scoffed a bowl each of bananas and custard whilst Ray Donovan buried another body. It was heaven, I tell you. HEAVEN.
It’s one of those stupidly simple yet completely satisfying desserts, innit? Easy. Awesome. And then I had the crazy idea of adding pancakes into the mix. Pancakes filled with custard, and topped with bananas. If you’ve never filled pancakes before it’s really easy, and once you’ve nailed it, there’s any number of ways you could go. Just make sure you go for fluffy, American style pancakes because it won’t work with crepes. 🙂
Bananas and Custard Filled Pancakes
- 150ml buttermilk
- 50ml milk
- 175g plain flour
- 1tsp baking powder
- 1 large egg
- 2 tbsp caster sugar
- 100ml fresh custard
- 1 tsp vanilla essence
- sliced fresh bananas
- a little butter for greasing the frying pan
- To make the filling, mix the vanilla essence into the custard. Tear off a sheet of baking paper and place on a tray or plate. Spoon small rounds of the custard onto the sheet, then pop the whole thing into the freezer for 15 minutes.
- Whisk together your pancake batter, then leave it to sit for five minutes. Next, heat up your frying pan on a medium high heat, then grease with a little butter.
- Bring the slightly frozen custard out of the freezer and keep it nearby. Carefully ladle some batter onto your frying pan, then place one of the custard rounds in the middle as it begins to cook. Cover it with a little bit of fresh batter, then flip the pancake over. Each side of the pancake will cook, leaving the custard nice and gooey in the middle. 🙂
- Serve up with fresh bananas, walnuts and maple syrup. Yum!
I had to work so quickly taking these pictures; Bungle loves bananas and wouldn’t leave me alone. Just check out that drool! Happy Pancake Day (for tomorrow) everyone! 🙂