Pancakes with banana and ice cream are a delicious dessert. Here I have served them with caramelised popcorn, almond flakes and caramel sauce. You can make the sauce yourself, or use ready-made bottled sauce.
The pancakes:
3 dl wheat flour
1/2 tsp salt
5 dl milk
4 eggs
1 tablespoon of butter
Mix flour and salt and make a well in the middle. Add the milk little by little, while stirring from the inside out with a whisk. When all the milk has been stirred in, whisk in the eggs. Let the pancake batter swell in mine. 30 min.
Melt the butter in a frying pan over medium heat. Pour in a ladle of pancake batter and turn the frying pan, so that the batter is evenly distributed. When the pancake has hardened and turned golden brown underneath, you turn it over and when the pancake has hardened on the top side and turned golden brown on the underside, you turn it over and cook the other side.
Fry the pancakes on both sides, before you put them warm, so they keep warm until they are all cooked. I put them in a fireproof dish with a lid in the oven at 50 degrees.
Assembly (per portion):
1 pancake
1/2 – 1 sliced banana
1 handful of caramelized popcorn
1 ss mandelflak
Caramel sauce, homemade or from a bottle
1-2 scoops of ice
Mint leaf
Place 1 pancake on a plate, place a row of banana slices across the pancake and fold in the sides. Sprinkle over almond shavings and popcorn and drizzle over caramel sauce. Add ice cubes and garnish with a mint leaf.
Homemade Caramel Sauce:
1 tablespoon sugar
4 tablespoons brown sugar
1 dl whipped cream
3 tablespoons butter
1/2 ts salt
3 tablespoons peanut butter
Boil everything, except peanut butter and salt in a thick-bottomed saucepan, over medium heat while stirring. Let it simmer for 3-4 minutes, while stirring. Add peanut butter and salt to the mixture, and continue to stir over low heat for another 3-4 minutes.
You will find lots of exciting and tasty desserts from far and wide here .
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