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Gingerbread pancakes with banana and caramel
Gingerbread pancakes with banana and caramel
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Spice up your pancakes with ginger, nutmeg, and cinnamon, then drizzle with rich caramel sauce for a flavorful twist!
Ingredients:
  • 125g (1/2 cup) sour cream
  • 125ml (1/2 cup) milk
  • 2 eggs, separated
  • 50g butter, melted, cooled
  • 150g (1 cup) self-raising flour
  • 2.50 gm ground ginger
  • 1/2 tsp ground allspice
  • 1.25 gm ground nutmeg
  • 40.00 gm caster sugar
  • Melted butter, to grease
  • 2 large ripe bananas, peeled, sliced diagonally
  • Vanilla ice-cream, to serve
  • 215g (1 cup) caster sugar
  • 40.00 gm water
  • 310ml (1 1/4 cups) pouring cream
  • 25g butter
Instructions:
  • For the caramel butter sauce, mix sugar and water in a medium saucepan over medium heat until simmering. Increase heat to medium-high and cook without stirring for 6-7 minutes until syrup turns dark golden. Remove from heat and stir in cream and butter, then reheat until boiling for 1-2 minutes. Let it cool, then add in the vanilla.
  • Combine the sour cream, milk, egg yolks, and butter in a bowl and whisk until velvety smooth.
  • In a large bowl, sift together the flour, cinnamon, ginger, allspice, and nutmeg. Stir in the sugar, then create a well in the center. Add the sour cream mixture and mix until fully combined.
  • Whip the egg whites in a spotlessly clean, dry bowl until stiff peaks form. Gently fold in a spoonful of the whipped egg whites into the batter using a large metal spoon, then carefully fold in the rest of the egg whites.
  • - Preheat a large non-stick frying pan over medium-low heat and lightly brush with melted butter. Pour 125ml (1/2 cup) of batter into the pan, forming a 15cm-diameter pancake. Cook for 3-4 minutes until bubbles form and the pancake is golden underneath. Flip and cook for another 2-3 minutes until golden and cooked through. Keep warm under foil. Repeat for a total of 6 pancakes, greasing the pan between batches.
  • Plate the pancakes evenly. Garnish with the banana slices and a scoop of creamy ice cream. Finish by drizzling the luscious caramel butter sauce over the top. Enjoy while still warm.

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