/
47
n up
treats
Ingredients:
100
g plain flour
1
large free range egg
300
ml semi-skimmed milk
Sunflower oil, for frying
2
ripe bananas
1
tbsp Tate & Lyle Icing Sugar, plus extra for dusting
250
g tub mascarpone
4
tbsp Lyle’s Squeezy Golden, Strawberry or Chocolate Syrup, plus extra to serve
1
Place the flour in a large bowl, make a well in the centre then crack in the egg
and add half of the milk. Beat together, gradually adding
the rest of the milk to make a smooth batter.
2
Heat a splash of the oil in a non-stick medium-sized frying pan. Add a ladleful of
batter and swirl to coat the base of the pan thinly. Cook for 30 seconds or so until
golden then turn and cook the second side. Repeat to make 8 pancakes.
3
Mash together the bananas and icing sugar then roughly stir into the
mascarpone along with one of the Lyle’s syrups (golden, chocolate or strawberry).
Divide the mixture between the pancakes, tuck in the edges then roll up neatly.
Place two pancakes on each serving plate, dust lightly with icing sugar and drizzle
with more syrup before serving.
Serves 4
Prepare 15 mins
Cook 15 mins
Recipes kindly supplied by Waitrose