Banoffee Pie Pancakes Recipes

BANOFFEE PIE PANCAKES

Steps:

• Separate the eggs, putting the whites in one bowl and 2 of the yolks in another bowl (use the third yolk in another recipe). Mix the yolks with the sugar, flour, baking powder and milk to make a smooth paste.
• Beat the egg whites and a pinch of salt with an electric whisk (or by hand) until fluffy and holding their shape. Gently fold into the yolk mixture, being careful not to knock any of the air out.
• Heat the butter and oil in a non-stick frying pan over a medium heat. Dollop a quarter (or half if making two larger pancakes) of the mixture into the pan and cook on each side for 1-2 mins or until golden brown. Repeat with the remaining mixture to make a total of 4 (or 2) pancakes. Keep them covered.
• Gently warm the dulce de leche in a small saucepan until loosened. Serve the pancakes on two plates and top with the sliced banana, dulce de leche, crumbled biscuit and grated chocolate.

BANOFFEE PIE

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor, add the cookies and process until it becomes a crumb-like mixture. Add the butter and process again. Set aside.
• Meanwhile, take the condensed milk can and place it in an ovenproof stockpot filled with water. DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 1/2 hours. Remove, let cool, open and set aside.
• In a bowl, mix the bananas with lemon juice. Set aside.
• Whip the cream with icing sugar and coffee in another bowl until soft peaks form.
• For serving:.
• Using a round 4-inch mold directly on the serving plate, put a layer of the cookie mixture, then the slices of bananas, cover with the baked condensed milk (now toffee) and repeat the layers. Remove the mold and garnish with a dollop of cream.