This formula of banana-filled and banana-beat flapjacks slathered in caramel sauce makes such a dazzling and simple treat, or even informal breakfast.


For the hitter

60g/2¼oz plain flour

1 tbsp caster sugar

1 unfenced egg

150ml/5fl oz milk

2 tbsp rapeseed oil, for broiling

For the caramel sauce

100g/3½oz caster sugar

50g/1¾oz spread

For the bananas

4 bananas

½ tsp icing sugar, filtered ½ tsp cocoa powder, filtered


1 To make the flapjack hitter, put the flour, sugar, egg and milk in a food processor and rush until smooth. You can likewise make the hitter by hand. Leave to represent 5 minutes.

2 While the hitter is resting, make the caramel sauce. Put the sugar in a little pot with 3 tablespoons of water and mix well. Bring to a stew and cook without blending for 3-4 minutes, or until a brilliant chestnut earthy colored shading. Twirl the dish delicately two or multiple times.

3 Remove from the warmth and drop the spread cautiously onto the caramel. Mix well with a wooden spoon until it softens and is completely consolidated (take care not to sprinkle yourself with the hot caramel). Mix in 3 tablespoons of warm water and put aside.

4 Brush a non-leave griddle with a tad bit of the oil and set over a medium–high warmth. Scoop about a fourth of the hotcake hitter into the container and tilt so it covers uniformly. Cook for 1½–2 minutes, at that point flip over and cook on the opposite side until pale brilliant earthy colored. Move to a warmed plate and cook three additional hotcakes similarly.

5 For the bananas, sliced the bananas down the middle and utilize one half to fill every hotcake. Sprinkle with a tad bit of the caramel sauce before moving up. Spot the other portion of the banana on top and shower with the rest of the sauce. Brighten with the icing sugar and cocoa powder and serve.

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