Salted Banoffee & Pecan Pancakes

These indulgent Salted Banoffee & Pecan Pancakes served with a Rum Cream are an indulgent treat and so easy to make, with all of the ingredients easily available in any convenience store. Many thanks to our friend Shropshire Lad for this brilliant recipe cooked on the AGA Outdoor Grill, which is perfect for this recipe as the large non-stick hotplate cooks with an even heat for perfectly fluffy pancakes.

Salted Banoffee & Pecan Pancakes

For the pancakes:

135g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml milk
1 large egg, lightly beaten
2 tbsp melted butter, plus extra for cooking

For the sauce:

75g butter
75g soft brown sugar
1 400g can of Condensed milk

For the rum cream:

300ml double cream
50ml dark rum

To finish :

2 bananas
50g pecans
A pinch of sea salt
Grated dark chocolate

1. Sieve the plain flour, baking powder and salt in to a bowl and add the caster sugar. In a separate bowl, add the milk and whisk in the egg and then the melted butter. Slowly combine the two mixtures until you have a soft consistency.

2. While the batter rests, start making the sauce. In a saucepan over a low heat, the AGA Stainless Steel Saucepan is ideal for this, add the butter and stir in the sugar as it melts down. Turn the heat to high and add the can of condensed milk. Around your saucepan, add a small amount of oil, then place the chopped banana segments to the surface of the hotplate and flip over. Remove to a bowl for serving, Move your saucepan to the edge of the hotplate.

3. Turn the heat down to low and drop a piece of butter in the centre to melt. Spoon on your pancake batter and flip when cooked on one side. 

4. Stack your pancakes with the banoffee sauce, cooked bananas and pecans and finish by whisking the cream with the rum and adding to your pancakes. Add a grating of chocolate to serve.