Ingredients
2 ripe lady finger bananas
1 tbspn Maggie Beer Verjuice
1 cup cheznuts chestnut flour
1 free range egg
1 cup full cream milk
Maggie Beer Salted Honey and Roast Almond Ice Cream, to serve
2 ripe lady finger bananas
1 tbspn Maggie Beer Verjuice
1 cup cheznuts chestnut flour
1 free range egg
1 cup full cream milk
Maggie Beer Salted Honey and Roast Almond Ice Cream, to serve
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Methods
Prep time: 30 mins / Cook time: 30 mins.
METHOD
1
Peel bananas and cut length ways, then drizzle with Verjuice to stop oxidisation.
2
Mix together chestnut flour, egg and milk in a bowl and mix well to make to pancake batter.
3
Heat a medium sized fry pan over medium to low heat and brush with butter.
4
Pour some of the batter into the pan to make a ten centimetre pancake. Cook for a few minutes and flip once bubbles begin to form on top of the pancake. Repeat for the remainder of the batter and set aside.
5
To serve, layer the pancakes and bananas whilst hot and top with a scoop of Salted Honey and Roast Almond Ice Cream.
Note: Our delicious range of Ice Creams are available in store only.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 30 mins / Cook time: 30 mins.
METHOD
1
Peel bananas and cut length ways, then drizzle with Verjuice to stop oxidisation.
2
Mix together chestnut flour, egg and milk in a bowl and mix well to make to pancake batter.
3
Heat a medium sized fry pan over medium to low heat and brush with butter.
4
Pour some of the batter into the pan to make a ten centimetre pancake. Cook for a few minutes and flip once bubbles begin to form on top of the pancake. Repeat for the remainder of the batter and set aside.
5
To serve, layer the pancakes and bananas whilst hot and top with a scoop of Salted Honey and Roast Almond Ice Cream.
Note: Our delicious range of Ice Creams are available in store only.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Verjuice 375mL
$9.95
Breakfast or Dessert
