SIÚCRA'S GINGERBREAD PANCAKES WITH STICKY BANANAS

Overview

Sticky bananas are sandwiched between lightly spiced pancakes and drizzled with a sweet syrup to make a breakfast worth getting out of bed for. The addition of cinnamon and ginger to the batter gives another layer of flavour to these fluffy American-style pancake, which your little monkeys will go bananas for.

Swap the banana with crispy Parma ham or streaky bacon for a lazy weekend brunch.

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Method

• First make the syrup for the sticky bananas. Place the Siúcra Rich Dark Sugar in a pan with the vanilla and three tablespoons of water and bring to a simmer, stirring. Reduce the heat and simmer for a few minutes until a syrup has formed. Set aside.
• To make the pancakes, sieve the flour, baking powder, cinnamon, ginger and salt into a bowl. Stir in the Siucra Light Golden Brown Sugar and lemon rind. Put the milk, egg and vanilla into a jug and whisk to combine. Make a well in the centre of the flour mixture and whisk in the liquid ingredients to give a smooth batter.
• Heat a large non-stick frying pan over a medium heat. Add a little sunflower oil and smear all over the base with kitchen paper. Spoon in heaped tablespoons of the batter – you should fit in four at a time. Once bubbles begin to appear on the pancakes, then turn them over and cook for another minute or so until golden. Repeat - you should end up with 12 pancakes in total. Keep them warm in a low oven while you cook the remainder.
• To make the sticky bananas, heat a large frying pan. Peel the bananas and cut into slices. Add the butter to the heated frying pan and sauté the bananas for a minute or two on each side until golden brown. Pour in the syrup and continue to cook until the bananas have become caramelised and sticky.
• Layer up the gingerbread pancakes on plates with the sticky bananas and syrup. Add cinnamon sticks to decorate before serving if liked.