Cinnamon pancakes with caramel sauce, and HB Banana Brick Ice Cream
Prep:
10 mins
Cook:
15 mins
Cinnamon infused pancakes along with this light and fresh flavoured ice cream are bound to please everyone in the family.
150g self-raising flour
100g caster sugar
1 tsp ground cinnamon
½ tsp baking powder
185ml milk
1 egg, lightly whisked
20g butter, melted
1 tsp hot water
2 tsp butter, extra
Caramel sauce, to serve
HB Banana Brick Ice Cream, to serve
1 banana sliced, to serve
A few cherries with stems, as garnish (optional)
Sift flour, sugar, cinnamon and baking powder into a bowl.
Make a well in the centre and add the milk, egg, melted butter and water.
Whisk until the mixture forms a smooth batter.
Melt half the extra butter in a large non-stick frying pan over medium heat until foaming.
Pour 60ml quantities of batter around the edge of the pan and cook for 30 seconds or until bubbles appear on the surface and the pancakes are golden underneath.
Turn and cook for a further minute or until golden.
Transfer the pancakes to a plate.
Repeat until the batter has been used up.
Divide pancakes among serving plates.
Top with a drizzle of caramel sauce and a generous scoop of Banana Brick Ice Cream.
Garnish with fresh sliced bananas and serve.
Serves
4
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar, Ice Cream, Spice
Recipe Type
Dessert
Level of Difficulty
Easy
