Ingredients
- 3 large free-range eggs
- 115 gr. plain flour
- 1 heaped teaspoon baking powder
- 140 ml milk
- 1 pinch salt
- 2 knobs butter
- 3 tablespoons caster sugar
- 4 bananas
- crème fraîche , to serve
Method
- Separate the eggs, putting the whites into one bowl and the yolks into another.
- Combine the plain flour, baking powder and milk with the egg yolks and mix until it forms a smooth, thick batter.
- Whisk the whites with the salt until they form stiff peaks.
- Fold the whites into the batter, it is now ready to use.
- Heat a non-stick frying pan over a moderate heat.
- Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm.
- Loosen with a spatula and turn or flip the pancake over.
- Continue frying until golden.
- Melt the butter and sugar in a separate pan over a low heat until they form a caramel sauce, about 3′.
- Peel and cut the bananas lengthways, add them to the pan and cook gently until they are golden, turning after a few minutes.
- You might need to alter the cooking time slightly, depending on how ripe your bananas are.
- Serve them on the pancakes topped with a good spoonful of crème fraîche.