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Gordon Ramsay - Scotch Pancakes with Caramelised Bananas

Posted by Michael on Monday, June 18th, 2007

This video originally aired on the F-Word season 3 episode 3. Click on “more” to read the whole recipe!

 

Scotch pancakes with caramelised bananas and rum

Ingredients
4 Servings

  • 4 large, just ripe bananas sliced lengthways
  • 50g caster sugar
  • 50g unsalted butter
  • Good splash of rum
  • Vanilla ice cream, to serve
  • 2tsp water
  • Scotch pancakes
    Makes 10-12 small pancakes

  • 100g plain flour
  • 1 tsp baking powder
  • Pinch of fine sea salt
  • 80ml buttermilk
  • 50ml cold water
  • 2 large eggs, beaten
  • Sunflower oil, for frying

  • Method 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.

    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.

    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 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.

    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.

    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.

    Posted in: Gordon Ramsay, Video Recipes.

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