Caramel, banana pancakes. Picture by  Chris Collingridge
Caramel, banana pancakes. Picture by Chris Collingridge

These caramel, banana pancakes are perfect for a #ShroveTuesday treat

By IOL Food Time of article published Mar 5, 2019

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Makes 12-14


  • 1 quantity of basic batter
  • grated rind of 1 orange
  • 125g fresh raspberries

For the sauce

  • 80g butter
  • 125ml brown sugar
  • 180ml fresh orange juice
  • 80ml lemon juice
  • 30ml brandy (optional)
  • 2-3 bananas, sliced


  1. Prepare the basic batter and place in a jug.
  2. Stir in the orange rind and mix well.
  3. Make the pancakes in a 20cm non-stick frying pan.
  4. When the sauce is prepared, fold each pancake into a triangle, add to the sauce in the frying pan and heat through.
  5. Serve the warm pancakes and bananas sprinkled with raspberries and a scoop of vanilla ice-cream.
  6. For the sauce, combine the butter and sugar in a large frying pan and heat until the butter has melted.
  7. Add the orange and lemon juice and bring to a simmer. Simmer for 5 minutes.
  8. Add the brandy and bananas and simmer until the bananas are soft. 
  9. Add the pancakes, making sure they get soaked with sauce.

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