Banoffee pecan pancake stack recipe

Perfect pancakes - celebrate Shore Tuesday the right way

Perfect pancakes - celebrate Shore Tuesday the right way - Credit: Steph Blackwell

Steph Blackwell - Chester’s ‘Bake Off’ star gives you her best recipes

You've made it through January, and the inevitable challenges of the post-Christmas slump (hurrah), but you're still feeling some of those dreaded winter blues - longing for sunshine, warmth and those exotic summer fruits. Sound familiar?

Well don't be too downbeat - there's still plenty of comfort to be sought at this time of year, not least in the celebration of Shrove Tuesday, and some comforting pancakes.

Pancake day brings back such great childhood memories for me. It was a chance to forego a traditional evening meal and indulge in the simple, sweet delicacy of a mountain of pancakes centred around the kitchen, with family and a battle of flipping skills!

Traditionally pancakes were eaten on this day to use up rich ingredients like eggs and milk before the fasting season of Lent. Nowadays, we have dared to explore more elaborate ingredient concoctions for even further pleasure before a period of restriction for some. Not only this, it is believed that eating warm round pancakes - symbolising the sun - is a way of celebrating the arrival of spring, something I find extremely promising. Regardless of one's reasoning, it's hard not to enjoy a pancake in some shape or form, and this recipe reaches new heights. Perfect as a luxury breakfast, scrummy dessert or just BECAUSE; this stack of banoffee pecan pancakes is sure to be a winner.

Banoffee pecan pancake stack

Serves 2-3 depending on how hungry you are

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200g self-raising flour; 280ml whole milk; 1 large egg; 1 tsp baking powder; 75g very ripe banana (mashed to a puree); 1 tbsp caster sugar; 1 tsp cinnamon; 10g unsalted butter (melted) + extra for frying

Salted caramel drizzle

45g unsalted butter; 155ml double cream; 80g muscovado sugar; pinch of salt (optional)

Candied pecans

100g pecans; 1 tsp coconut oil; 1.5 tsp maple syrup/honey;

½ tsp cinnamon

Caramelised banana

Approx 50g demerara sugar;

1 banana

To serve

1-2 dollops of crème fraiche;

1 small sliced banana


1. Prepare the caramel drizzle. Place the butter, muscovado sugar and double cream in a saucepan over a low heat, stir to combine.

2. Once the butter and sugar have melted, bring to the boil for around 2-3 mins until reduced slightly, add in a pinch of salt, stir through and remove from heat. Transfer to a glass jug and allow to cool.

3. For the candied pecans; preheat the oven to 140C, combine the oil and spices before stirring in the nuts and half of the maple syrup/honey, scatter over a baking sheet and place in the oven for 10 mins.

4. Remove, pour over the remaining maple syrup/honey. Return to the oven and cook for 10 minutes or until lightly golden.

5. For the caramelised bananas, slice up a banana into thick discs. Place a griddle or frying pan over a high heat. Once piping hot, pop on the banana discs, sprinkle with ½ tsp of demerara sugar before flipping, after 20 seconds, sprinkle another ½ tsp and flip for a final 20 seconds before removing from the pan and setting aside on greaseproof paper.

6. For the pancakes, measure out the flour, baking powder sugar and cinnamon and mix to combine.

7. In a separate bowl/jug, measure out the milk, add the egg and mashed banana, whisk together. Make a small well in the centre of the dry ingredients, whisk in the wet ingredients, making a smooth batter. Beat in the melted butter.

8. Place a knob of butter in a non-stick frying pan over a medium heat. Using a tablespoon, drop a spoonful of batter into the pan - the size of your pan will dictate how many pancakes you can make at once. Leave enough space so they don't merge.

9. Cook for 3 minutes or until small bubbles start to appear. Flip and cook for a further 2-3 minutes. Transfer to a plate and cover with a piece of kitchen towel to retain heat.

10. To assemble, place 4-6 pancakes on a plate, layered with additional sliced banana and some crumbled candied pecans. Top with caramelized banana, a good dollop of crème fraiche and a hefty portion of caramel drizzle before scattering over the caramelised pecans. Now what are you waiting for? DIG IN!