Ren Behan - Author Wild Honey and Rye

Food Writer

Warm Banana and Maple Syrup Pancakes with Cinnamon Cream

It’s half term and we’ve just got back from a wonderful couple of days in Bath. It’s a city I’ve never been to before and I thought it was absolutely stunning. I do have some photos and foodie tips to share, but as we’re a little pinched on time, I just wanted to share a quick recipe for yummy banana pancakes with maple syrup for the time being. This is a great way to use up bananas which are perhaps going a little bit brown or spotty, by the time they are slightly caramelized and wrapped up warm inside a pancake you’ll never know. We love pancakes with bananas! Of course, a little teaspoon of Nutella wouldn’t be out of place here either.  

You could serve these with either a plain whipped cream, or you can flavour it with a teaspoon of ground cinnamon, vanilla seeds or a teaspoon of orange zest before you whisk. If you are feeling extra decadent, pour a little melted chocolate sauce over it too.

Shrove Tuesday this year is creeping up and is on Tuesday 21st February. Hopefully I’ll have time to sneak in a couple of extra pancake posts!

There are a hundred pancake recipes out there, but I used this one for ‘Perfect Pancakes’ from BBC Good Food .

Warm Banana and Maple Syrup Pancakes with Cinnamon Cream

(serves 2)

Ingredients:

2-3 bananas, peeled and sliced (spotty bananas are fine!)
1 tablespoon sugar
Large knob of unsalted butter
Good splash of maple syrup

150 ml double or whipping cream
Teaspoon ground cinnamon

2-4 thin pancakes or crepes such as these

Method

Melt the sugar and butter in a frying pan and place the sliced bananas in without over crowding the pan. Cook for a minute or so on each side (until golden) and carefully flip over. Add a splash of maple syrup which should make a nice sauce.

Whisk the double cream or whipping cream with a teaspoon of ground cinnamon.

Re-heat a few pre-made pancakes (or just keep them warm if you’re making them fresh.)

Put your bananas inside the pancake, roll up and dollop over some of your whipped cream. 

A quick chocolate sauce

100 g milk or dark chocolate (Fair Trade if possible)
2 tablespoons double cream

Melt the chocolate and cream in a bowl over a pan of hot water (make sure the bowl doesn’t touch the water and keep stirring.) Use to top pancakes.

I’m sending this across to Kate at Turquoise Lemons for her No Waste Food Challenge. This month, Kate challenged us to use up leftover spotty bananas!

Picture 

What will you be filling your pancakes with this year?! 

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  2. I’m still being nagged to make pancakes as I was out on Tuesday!

    Bath is beautiful, we went for a night at Easter a couple of years ago and sadly it poured with rain so I didn’t get to take many pictures or blog about it. I hope you bought Bath buns from the market!

    Reply

    • Hi Sarah, it is so beautiful and we were so lucky to have nice weather. We did eat buns! Two kinds, Bath Buns for afternoon tea and Sally Lunn buns at the oldest house in Bath. I gained 5 pounds during half term and I firmly blame the cream teas and pancakes!

      Reply

    • Now that sounds good, Jeanne! Home made?! Or some kind of new thing? Nigella has a great recipe for a chocolate-peanut butter sauce, my favourite over ice-cream but now that the pancakes are cooked..!

      Reply

  5. Mmm definitely a great way to use up bananas and certainly a delicious change from the usual banana bread. I love the caramelized bananas. These look fabulous – and, yes, it is pancake time of the year!

    Reply

    • I know, maple syrup is the best, such a lovely silky sweet flavour. I’m off to try the frozen banana ice-cream trick that Shu Han mentioned!

      Reply

  7. This looks just gorgeous! I love caramelised bananas, might even top his off with banana icecream (just blend frozen bananas with a touch of honey and cream or yogurt), so good (:

    Reply

    • Ooh great idea, I just read about that banana ice-cream trick actually. Do you slice your bananas before freezing them? I read you can use soy milk/cream and a teaspoon of peanut butter too..!

      Reply

  10. I love pancake with bananas & yours looks really delicious. We had pancakes for brunch every Sunday, great opportunity to try this recipe! Have a lovely day! 🙂

    Reply

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