Banana and Pecan Crumble Pancakes with Butterscotch Sauce

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

1. 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

2. Use your fingertips to rub the ingredients together until a crumbly consistency is formed. Set aside.

To make the pancake mixture

3. Mix together the flour and baking powder. Add the milk, apple cider vinegar and mashed banana and stir to combine.
4. Using hand beaters, whisk the egg whites and brown sugar to stiff peaks. Fold through the batter.
5. 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.
6. When complete serve with sliced banana and butterscotch sauce.