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1 cup plain flour
2 eggs
1 cup milk
225g butter
1 cup icing sugar
4-5 bananas, sliced
Maple syrup or
honey to serveely.
Serves 4
In a large bowl, mix flour and eggs to a smooth batter.
Gradually add milk and stir until smooth. Heat a heavy
based frying pan or crepe pan and melt 1/2 teaspoon
butter, swirling. Add 1/4 cup batter and swirl to spread
evenly. Cook over medium heat until bubbles appear.
Flip and cook one further minute. Set aside and repeat
with remaining batter. Beat remaining butter (200g)
with icing sugar until pale and thick and refrigerate
until ready to serve. To serve, place a pancake on a serv-ing
dish and spread with 2 tablespoons of whipped but-ter
and slices of banana. Repeat with remaining pan-cakes
and serve topped with whipped butter and
bananas and a generous drizzle of maple syrup.
