Scotch Pancakes with Caramelised Bananas and Rum – Gordon Ramsay

Ingredients

Scotch pancakes

100 g Plain Flour

1 teaspoon Baking powder

fine sea salt

80 ml Buttermilk

50 ml cold Water

2 large Eggs beaten

Sunflower Oil for frying

For the bananas

4 large, just ripe Bananas sliced lengthways

50 g caster sugar

50 g unsalted butter

Good splash of Rum

vanilla ice cream to serve

2 teaspoons Water

Method for the pancakes:

1. Makes 10-12 small pancakes

2. To make the pancakes, sieve the flour, baking powder and salt into a large mixing bowl and make a well in the middle. Whisk the buttermilk and water together. Pour the eggs into the middle of the well, followed by a good splash of the buttermilk mixture.

3. Gradually start to incorporate the flour into the wet ingredients, by whisking from the middle and working your way outwards until you have a thick but smooth paste. Now start to add the rest of the buttermilk mixture, adding just a little at a time and whisking thoroughly between each addition, until you have a smooth and lump free batter.

4. Heat a large heavy based frying pan and add a couple of teaspoons of sunflower oil. Wipe the pan with kitchen paper to grease the base of the pan evenly with oil. Pour a small ladle of the batter into the pan for each pancake. Fry for 1 minute until golden brown underneath, then flip over and cook for a further 45 seconds–1 minute on the other side (they should puff up). Continue with the rest of the batter, frying in batches of 2-3. Keep the pancakes warm in a low oven.

For the bananas:

1. For the bananas sprinkle the sugar into a heavy based non-stick pan and melt the sugar over a moderate heat. Once the sugar has completely melted, turn the heat to high and cook to a mid-golden brown.

2. Stir in the butter then add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender (check with the tip of a palette knife). Now pour in the rum and flambé, tossing the bananas around the pan. Once the flame subsides, add a splash of water, remove from the heat and stir to loosen the mixture.

3. Serve 2 pancakes per person with the bananas and a scoop of vanilla ice cream on top. Drizzle with the caramel sauce from the pan and serve straight away.

Polly has almost 20 years in the media industry. As Editor of Andover and Villages, she strives to bring the latest and greatest news with a minutes notice. Polly can be contacted via editor@andoverandvillages.co.uk or alternatively called at