Banana & Hazelnut Sharing Pancake

This recipe is definitely a dessert-appropriate pancake – it makes a BIG fluffy one, like a cross between a souffle pancake and an American-style pancake, perfect for sharing between 2 for dessert (so perfect for Valentine’s day). To take things up a notch, bananas are caramelised in butter and Lyle’s golden syrup for a gooey sweetness. A handful of crushed hazelnuts stirred in with the bananas at the end adds a little crunch to each bite. Of course, a drizzle over the pancake of a bit more Lyle’s Golden Syrup before serving is essential for the perfect pancake!

Check out the baker

This tasty recipe was created by the wonderful baker Izy. Find more of her delicious creations via her Instagram @izyhossack or her website linked down below.

Servings

For the Sharing Pancake

  • 70g plain white flour 70g plain white flour
  • 1 tbsp Tate & Lyle Granulated Sugar 1 tbsp Tate & Lyle Granulated Sugar
  • 3/4 tsp baking powder 3/4 tsp baking powder
  • 120ml milk 120ml milk
  • 2 eggs, separated 2 eggs, separated
  • 15g (1 tbsp) butter, melted 15g (1 tbsp) butter, melted
  • Pinch fine table salt Pinch fine table salt
  • 1 tbsp vegetable oil 1 tbsp vegetable oil

For the Caramelised Bananas

  • 2 tbsp Lyle’s Golden Syrup, plus more for drizzling 2 tbsp Lyle’s Golden Syrup, plus more for drizzling
  • 15g (1 tbsp) unsalted butter 15g (1 tbsp) unsalted butter
  • 2 ripe bananas, peeled and halved lengthways or cut into rounds 2 ripe bananas, peeled and halved lengthways or cut into rounds
  • 30g hazelnuts, crushed 30g hazelnuts, crushed

Instructions

How to make this Banana & Hazelnut Sharing Pancake

For the Sharing Pancake

1. Place the flour, Tate & Lyle Granulated Sugar, baking powder, milk and egg yolks into a bowl. Stir with a whisk to combine to a smooth batter. Melt the butter in a medium non-stick frying pan then remove from the heat and add to the bowl, stirring to combine.

2. In a separate bowl whisk the egg whites with the salt until you get stiff peaks. Take 1/3 of the beaten whites and mix them into the batter. Add the remaining egg whites and fold in gently until combined.

3. Heat the oil in the same frying pan you were using earlier over a medium-low heat. Pour in the pancake batter and cover with a lid. Leave to cook for around 5-6 minutes until the top of the pancake looks almost fully set and the bottom of the pancake is golden brown. Use a spatula to gently loosen the pancake from the pan and then flip over (I find using 2 spatulas to be the best way to do this). Cook until the other side is golden (1-2 minutes) then slide the pancake out onto a serving plate.

For the caramelised bananas

1. Heat the Lyle’s Golden Syrup and butter in the frying pan over a medium heat.

2. Once melted, add the bananas cut side down to the pan and cook until softened and golden underneath. Stir in the hazelnuts and then pour the contents of the pan over the cooked pancake.

2. Serve with a drizzle of Lyle’s golden syrup and a dollop of yoghurt or whipped cream if you’d like.

Chef's Tips

To serve, you can add a dollop of yoghurt over your pancakes, or you can go with whipped cream or even vanilla ice cream.