RUM & BANANA HOTCAKES

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PREP TIME 15-18 minutes
COOK TIME 10-15 minutes
SERVES 3-4 Large Hotcakes

INGREDIENTS

Hotcakes

2 cups self-raising flour

1 teaspoon bicarb soda

1 tablespoon caster sugar

2 eggs

1 cup buttermilk

1 teaspoon vanilla paste

Butter (for cooking)

Topping

6 bananas, thickly sliced

½ cup demerara sugar

75 ml maple syrup

45 ml (1½ fl oz) dark rum

1 cup walnuts

300 ml (10½ fl oz) double cream, to serve

METHOD

Step 1 

In a mixing bowl, whisk together the flour, bicarb soda, and caster sugar. Add the buttermilk, eggs, and vanilla paste. Gently fold everything together until you have a smooth batter.

Step 2

Heat a medium-sized frying pan over medium-high heat and melt a bit of butter. Pour in some of the batter. When you see bubbles popping on the surface and the base is golden, flip the hotcake over. Pop it into a preheated oven at 180°C for 4-5 minutes to finish cooking. Transfer it to a plate once done. Repeat with the remaining batter.

Step 3

While the hotcakes are baking, make the topping. In a bowl, toss together half the sliced bananas, walnuts, demerara sugar, and maple syrup until everything’s well coated. Heat a pan on medium-high, then add the banana mixture. Pour in the rum and cook it until the alcohol burns off (watch out for flames!). Stir through the remaining banana slices.

Step 4

To serve, stack the hotcakes, spoon over the rum-banana caramel, and drizzle with double cream. Dig in and enjoy!