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! 🙂
If there’s one thing I love about weekends (…there are many things, obviously, but here’s one for free) it’s brunch. Bungle’s waking up before 6am most mornings at the moment, so during the week I get up and walk him, while Sunny gets ready for work. We always eat breakfast together but it’s rushed and we’re both far too dog-tired (I’m starting to understand the origin of that phrase…) to care what we quickly swallow down before the day gets going.
But on the weekend? Oh the weekend! We take it in turns to have a lie in and then once we’re both up, we eat a fancy brunch. No half burnt toast or lukewarm porridge… nope, we celebrate the weekend with something a bit special – whether that’s pancakes, a full English, or pink poached eggs… or, a new fave of mine: Dutch Babies.
Not babies wearing clogs, let’s call these what they really are, and what they are is basically a massive, sweet Yorkshire Pudding. It’s what happens when you pour pancake batter into a hot skillet, and instead of frying, you bake it in the oven for thirty minutes. It goes golden brown, the edges puff up and and go crispy and create a bowl for whatever filling you fancy! And, they’re really easy to make; you can whip up the batter the night before and there’s nothing technical to worry about. Perfect for lazy weekends 🙂
Dutch Baby (makes two mini babies, or one big baby 😉)
- 200ml Milk
- 2 Eggs
- 1 Tbsp Caster Sugar
- 70g Plain Flour
- A little butter for greasing
- Filling of choice: I used grilled nectarines, strawberries, shaved coconut and a bit of cream
- A little icing sugar for dusting
- In a measuring jug, whisk together the milk, eggs and sugar. Gradually add the flour, ensuring the mixture is smooth and without any lumps or bumps.
- Leave the mixture in the fridge overnight or for an hour. Then, when you’re ready to cook, stir and allow it to warm to room temperature.
- Set the oven to 220°, putting your skillet or heatproof dish inside to heat up with it. Once both have heated up, remove the skillet/dish from the oven and grease with butter. Pour in the batter, then bake in the oven for 20 minutes.
- After twenty minutes, the sides should have puffed up and turned golden brown. Turn down the temperature to 160°, and bake for a further 10 minutes whilst you prepare your filling of choice!
- Remove from the oven, sprinkle with powdered sugar and serve. Yum!
Have a great weekend everyone! (Hopefully we’ve finally seen the back of Spring-ter…) 🙂
It’s Pancake Day tomorrow (or Shrove Tuesday if you’re old school), but I’m sure I didn’t need to tell you that! I know some people take it really seriously and use it as a day to binge on whatever they’re giving up for lent, but Sunny and I just use it as an excuse for great big Pancake Par-tay. But come on, as if we needed an excuse! Sometimes it just needs to be a Saturday morning. 🙂
We usually make the fluffy American/Scotch pancakes (nice and easy to flip in the pan!) and then plonk a load of different toppings and sauces on the table.
Fluffy American-Style Pancakes
- 150ml milk
- 130g plain flour
- 1tsp baking powder
- 1 large egg
- 2 tbsp caster sugar
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- a bit of butter to grease the pan
- Put all the ingredients in a jug and whisk until nice and smooth.
- Heat up a frying pan (medium heat) and grease with butter.
- Pour a little batter into the pan and let it settle. When the top of the pancake starts to bubble – flip it!
- What you serve them with is down to you. Throw some blueberries into the batter, a lump of peanut butter, sugar strands, walnuts… the possibilities are endless!
How do you like your pancakes?