March 09, 2018


Plain flour - 100 gms
Salt - 1/2 tsp
Egg -1
Milk - 300 ml
Oil for frying

Bananas - 3
Juice of one lemon
Apricot jam - 2 tbsp

Undiluted orange squash - 4 tbsp
Soft brown sugar - 2 tbsp
Butter - 25 gms
Ground cinnamon - 1/2 tsp


  • To make the batter; sift the flour and salt in a bowl and make a well in the centre.
  • Add the egg, then gradually beat in the milk, drawing in the flour from the sides to make a smooth batter.
  • Heat a little oil in a frying pan until very hot. Pour in a few spoonfuls of batter, tilting the pan so that it spreads evenly, and cook over high heat until golden brown.
  • Remove from the pan and keep hot while frying the remaining batter, making 8 pancakes in all.
  • To make the filling: Peel the bananas, then mash the fesh with the lemon juice and jam.
  • Divide the filling equally between the pancakes, then fold each pancake around the filling to make a parcel.
  • To make the sauce: Make the range squash up to 150 ml with water, then pour into a large frying pan.
  • Add the remaining ingredients and bring to the boil, stirring constantly. 
  • Boil for 5 minutes until reduced, then lower the heat.
  • Arrange the pancake parcels in a single layer in the pan, then heat through for about 10 minutes, spooning the sauce over the pancakes from time to time.
  • Serve hot with cream.

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