Banoffee pancakes

Prep Time 10 min

Cuisine Sweet

Use Within Immediately


1. Tip the flour, baking powder, caster sugar and ginger into a large bowl, mix to combine. Tip in the eggs, peanut butter and slowly stream in the milk, beating all the while to form a smooth, thick batter. Set aside ready for cooking later.

2. Tip the caster sugar into a frying pan over a medium heat. Cook, stirring occasionally until deep golden brown. Take the pan off the heat and stir in the butter, cream and miso.

3. Lightly grease a large frying pan and place it over a medium heat, once hot, spoon in half the pancake mix, forming 3 discs. Fry for 3-4 minutes on each side, until deep golden brown, then repeat with the remaining batter. The mix should yield 6 pancakes.

4. Load 3 pancakes onto each plate, sandwiching the banana slices. Liberally drizzle over the sauce, scatter over the sesame seeds and serve with plenty of mascarpone. Get involved.



For the pancakes:

  • 175g self raising flour

  • 1 tsp baking powder
  • 10g caster sugar
  • 1/2 tsp ground ginger
  • 2 large Happy Egg Co. eggs
  • 2 tbsp Manilife Deep Roast Crunchy Peanut Butter
  • 130ml whole milk
  • 150g caster sugar
  • 50g butter, unsalted
  • 1 tbsp white miso
  • 160ml double cream
  • Vegetable oil
  • 2 bananas, peeled and cut into 0.5cm thick rounds
  • 1 tbsp sesame seeds, toasted
  • 2 tbsp mascarpone



Deep Roast™ Crunchy Peanut Butter - Tub

Deep Roast

Original Roast Crunchy Peanut Butter - Tub

Original Roast

Deep Roast™ Smooth Peanut Butter - Tub

Deep Roast