115 grams self-raising flour
1 pinch salt
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.
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