Bananas and Pancakes – a delicious recipe with bananas per person, lemon juice, calvados, orange juice, molasses, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Make pancakes with lager, flour and egg, and cook in the normal way (I used a cooking spray to grease a non-stick frying pan).
2
Fold each pancake in half, and then in half again, so it forms a quarter-circle (if you're as bad at cooking pancakes as I am, they'll come out in bits anyway - if so, pretend it didn't happen!
3
), and place them in a large flan dish.
4
Peel bananas, cut in half long-ways and in half againmcross-ways, and place face-down on top of the pancakes.
5
Put the remaining ingredients into a frying pan or small saucepan, and boil for 3 to 4 minutes, until just beginning to be syrupy.
6
Pour over bananas and pancakes, and bake in a moderate oven (Mark 4 to 350 F) for 20 to 30 minutes.
180
kcal
Calories
3
g
Fat
33
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large bananas per person, 2 tablespoons lemon juice, 2 tablespoons calvados (apple brandy) grand marnier or cointreau, 5 ounces orange juice, and more.
Yes, Bananas and Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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