Serves: 8

This delicious recipe featured in the 2012 edition of The Little Book of Treats as The Fabulous Baker Brother’s favourite. This would make a delicious dessert any time of the year – don’t just wait for pancake day! 


For the pancakes

  • 3 free range eggs
  • 230ml whole milk
  • 160g plain white flour
  • 2 tsp sea salt
  • 20g unsalted butter

For the filling

  • 4 bananas
  • 4 tsp white caster sugar
  • 20g unsalted butter
  • 40g pecan nuts
  • 4 scoops vanilla ice cream
  • To drizzle maple sauce


1Break the eggs into a large bowl and whisk. Then whisk together with the milk, salt, flour and a large melted knob of butter.

2Fry the pancakes in a large frying pan, tossing occasionally until they are golden on both sides.

3Heat another pan and sprinkle in the sugar. As it starts to caramelise, add the bananas, shake around for a few minutes and then add the butter.

4Spoon the buttery sauce on to the pancakes, add a dollop of ice cream and sprinkle with the pecans. Roll up and devour.


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