Pancakes with bourbon butterscotch bananas recipe

Directions

• 1. Step 1For the pancakes, in a medium bowl whisk the flour and a pinch of fine salt. Make a well in the centre and add the eggs and milk. Whisk from the centre, gradually incorporating the flour, to make a smooth batter. Cover and chill for at least 1hr (up to 24hr).
  2. Step 2To cook the pancakes, heat a roughly 20.5cm (at the base) non-stick frying pan over medium-high heat. Brush with a little melted butter. Briefly whisk the batter to recombine, if needed, then pour a small ladleful into the hot pan. Swirl and tilt the pan so the batter evenly covers the base.
  3. Step 3Cook for 2min, or until the edges are dry and the underside of the pancake is speckled golden, then flip and cook for 30sec more. Transfer to a plate and fold into quarters to make a triangle. Cover with foil to keep warm. Repeat butter brushing and cooking with remaining batter to make 7 more pancakes. 
  4. Step 4Meanwhile, for the sauce, in a small pan over low heat whisk the butter, sugar, bourbon and cream until melted and combined. Increase heat to medium-high and bubble, whisking occasionally, for 2min, or until slightly thickened. Remove pan from heat and gently stir in the bananas. 
  5. Step 5To serve, arrange the pancakes on 4 plates and spoon over the banana sauce. Serve with vanilla ice cream, if you like.