Banoffee Pancakes with toffee sauce, cream and chocolate


  1. Make the pancake mixture by beating together the flour, eggs and enough milk to make a consistency of single cream.
  2. Heat a small amount of the trex in a medium frying pan. Pour in 2 tablespoons of the mixture and tip around so that the mixture spreads around the pan. Let it cook on a medium heat until the bottom starts to brown and the mixture bubbles . Turn the pancake over and allow to brown on the reverse side.
  3.  Repeat, the mixture will make 6 – 8 pancakes, depending on the size of your pan.
  4. To make the sauce, put the sauce ingredients in a small pan and heat gently, allow it to bubble for about 1 minute and then remove from the heat.
  5. Slice the bananas and place them on each pancake, drizzle with the sauce and fold over. Put a dollop of the cream on each one and then some of the crushed biscuit and finally top with the grated chocolate. If you have some spare sauce add a drizzle of that as well.




  • 6 tablespoons self raising flour
  • 2 eggs
  • milk
  • trex or white flora


  • 75g butter, measure using packet
  • 3 tablespoons brown sugar
  • 6 tablespoons double cream


  • 50g chocolate, grated
  • 300ml double cream, whipped
  • 4 bananas
  • 4 hob nobs, crushed




£2.00 / PERSON



prep time

35 Minutes

cook time



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