 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
|
FOR A SWEET INDULGENCE, PANCAKE WITH SLICED BANANAS, MASCARPONE AND FLAKED ALMONDS. Makes 14 pancakes, depending on size of frying pan and your thickness preference, filling will do up to 8. Ingredients:
pancakes |
150g plain flour |
2 large eggs |
300ml milk |
2 tbsp melted butter or vegetable oil, plus extra for frying |
pinch of salt |
filling |
250g mascarpone |
50g chestnut puree |
50g bitter chocolate (flaked) |
2 bananas |
1 tablespoon amaretto liqueur or rum |
Directions:
1. PANCAKES
2. Place all the ingredients in a liquidiser (EXCEPT FOR THE MELTED BUTTER OR VEGETABLE OIL)with 150ml cold water. Whiz to a smooth batter.
3. (Or, sift the flour and salt into a bowl; add the eggs and about half the milk. Whisk to a thick paste. Whisk in the rest of the milk and 150ml water for a smooth, pouring batter, and then add the melted butter or oil.)
4. Heat 1/2 tsp butter or oil in a non-stick 18 cm/7 in frying pan. Pour in 4 tbsp batter and swirl around.
5. Cook for 15 seconds until the edges brown.
6. Use a fish slice or palette knife to turn it over, or if you’re courageous, toss it! Cook until lightly browned.
7. Repeat with the rest of the batter to make about 14 pancakes.
8. Stack them on a plate between sheets of greaseproof paper. You can keep the plate over a saucepan of just simmering water to keep warm or wrap them loosely in foil and reheat in the oven at 200C/400F/gas mark 6 for 15-20 minutes.
9. FILLING
10. Beat the Mascarpone together with the amaretto or rum and chestnut puree.
11. Place the creamy mixture in equal portions over the pancakes, cover with slices of banana and flakes of chocolate.
12. Fold in half-and-half again and serve immediately.
13. For a truly sinful version, combine some melted chocolate with the mascarpone.
|
|