Ready Time: 40 mins
Preparation Time: 20 mins
Cooking Time: 20 mins
Serves: Makes 6
Ingredients
Butterscotch Sauce
- 20g butter
- 1/3 cup brown sugar
- ¾ cup fresh cream
- pinch ground cinnamon
Crumble Mix
- 2 tbsp plain flour
- 2 tbsp brown sugar
- 2 tsp caster sugar
- 20g roasted pecans, chopped
- 2 tbsp cup rolled oats
- 20g butter, cubed
- Pinch ground cinnamon
Pancake Mixture
- 2 eggs, separated
- ¼ cup brown sugar, sifted to remove lumps
- 1 cup self-raising flour, sifted
- ½ tsp baking powder
- ¼ cup milk
- ¼ tsp apple cider vinegar
- 2 ripe bananas, mashed roughly
Method
To make the butterscotch sauce
- Place the butter, brown sugar, fresh cream and cinnamon into a small saucepan and stir on a medium heat until ingredients melt and come together. Let simmer for 5 minutes. Take the sauce off the heat and set aside until required.
To make the crumble top
- Use your fingertips to rub the ingredients together until a crumbly consistency is formed. Set aside.
To make the pancake mixture
- Mix together the flour and baking powder. Add the milk, apple cider vinegar and mashed banana and stir to combine.
- Using hand beaters, whisk the egg whites and brown sugar to stiff peaks. Fold through the batter.
- Pre-heat the pancake maker until the READY indicator light is illuminated. Pour L cup into each pancake cooking well and sprinkle the top with the crumble mixture. Close the lid and set the timer for 3 minutes.
- When complete serve with sliced banana and butterscotch sauce.