My pancake day creation! I had two over ripe bananas left over from making banana muffins and they were praying on my mind. Then Shrove Tuesday rolled around and I had a pancake epiphany… Banana pancakes!
Then I started to mull it over more. Banana was good but what could make it better, Nutella? Well, yes, but what if I could make it even more awesome? My mind supplied pecans and then immediately jumped to my favourite Ben and Jerry’s ice cream flavour, The Vermonster! Maple, pecan, caramel, yum! I wanted to bring the two together and so, Banana Maple Pecan Pancakes were born.
2 over ripe bananas
1 tsp vanilla extract
125g self raising flour
pinch of salt
1 tbsp maple syrup
50g pecans, chopped
– Get a pancake pan or shallow frying pan heating on the hob to a medium high heat.
– Take a jug and mash your bananas up with a fork.
– Add all of the ingredients apart from the pecans and mix well so you have a smooth batter.
– Grease your pan with butter.
– Pour 1/6th of the batter out for each pancake. The size of your pan will dictate how many you can cook at once. They should be about the size of a saucer.
– Scatter the pecans over the wet batter.
– When bubbles rise to the surface of your batter it’s time to flip your pancake.
– Continue to cook the pancake for another minute then remove from he pan and continue with the rest of the batter.
– Keep the cooked pancakes warm while you’re cooking the rest.
– Serve with lashings of maple syrup and, if you have it, I highly recommend Vermonster Ben and Jerry’s ice cream to finish it off!
I meant to post these last night but I’m sick with the most awful sore throat so I went to bed early last night. Interestingly in the last 12 hours of ill I’ve gone off these. Last night I was in love with them, this morning they make me feel a little sick. They are incredibly sweet and sticky so may be that’s it, my body seems to crave protein when I’m ill.
I have to say that even if I weren’t sick I probably won’t be making these the same way again. The dough was brilliant. Easy to work with and it was very tasty. I’ve been looking for a sweet dough for doing things like this with and this one is a keeper! I did have a bit of a problem getting it to rise but that was just one of the joys of trying to cook in the winter. The kitchen is freezing and nothing ever cooks the same as it does over the summer. Eventually I moved the dough through by the fire and thankfully it did its thing there.
My problem with this recipe came from the filling. Not only are pecans ridiculously expensive (£4 for 250g!) but the filling just wasn’t all that great, and at that price I expect great! I think that in the future I wouldn’t put the sticky stuff all over the bottom but inside the rolls themselves, which may make this a little tidier. It was an incredibly messy process in places and the original recipe had the cooking timings totally off so I took it out of the tin, tested it, found it was still dough in the middle then re-tinned it and put it back in the oven! unfortunately they ended up a little too brown as a result, see the bottom pic. I hope I’ve fixed that problem with my recipe here but do keep an eye on it.
450g strong bread flour
50g caster sugar
1 tsp salt
7g sachet fast action yeast
2 eggs, beaten
a scant 150ml milk
1 tsp cinnamon (original recipe said 2 tsp, I don’t like cinnamon)
85g light brown sugar
125g melted butter
125g maple syrup
50g light brown sugar
100g pecans, roughly chopped
– Mix together the flour, sugar and salt in a large bowl.
– Rub in the butter with your fingers.
– Add the yeast, egg and gradually add the milk, mixing until you have a soft dough.
– Turn out onto a floured work surface and knead for about 10 minutes until smooth and soft.
– Place in a buttered bowl, cover and allow to rise until doubled, about 1 hour.
– In a food processor or blender blend together the cinnamon, light brown sugar and pecans to powder.
– Butter a large springform cake tin or a large square one.
– Once the dough has risen knock it down and roll it out into a large rectangle.
– Brush the dough with melted butter.
– Mix together the rest of the butter, the maple syrup, the brown sugar and the pecans and spread over the bottom of the cake tin.
– Scatter the powder all over the dough, leaving a 2 cm strip on one of the narrow sides.
– From the opposite short side roll the dough swiss roll style.
– Pinch together the seam.
– Cut the roll into 9.
– Arrange these slices in the tin.
– Cover and leave to rise for 30 minutes.
– Bake at gas mark 6 for 30 minutes.
– Either turn out or slide onto a plate, whichever you like, and leave to cool for a few minutes before serving.