Banana pancake stack

By Drum Digital
17 May 2013

Try out this pancake variation with bananas, cottage cheese and pecan nuts

Makes 12 slices

Preparation time: 10 min

Standing time: 1 hour

Cooking time: 30 min

PANCAKES

2 ripe bananas

80 ml (? c) butter, melted

750 ml (3 c) milk

375 ml (1½ c) flour

5 eggs

30 ml (2 T) brown sugar

2 ml (½ t) vanilla essence

pinch of salt

2 ml (½ t) ground cinnamon

2 ml (½ t) ground allspice

FILLING

460 ml (2 tubs) smooth cottage cheese, softened

375 ml (1 ½ c) plain yoghurt

80 ml (? c) caster sugar

2 ml (½ t) vanilla essence

TOPPING

60 ml (¼ c) dark brown sugar

15 ml (1 T) butter

125 ml (½ c) pecan nuts, toasted

125 ml (½ c) cream

1 Pancakes: In a food processor, blitz the bananas, butter and milk together. Add the remaining ingredients and blitz until well combined. Transfer to a bowl and allow to rest in the fridge for 1 hour.

2 Heat a nonstick pan over medium heat then grease. Pour a ladleful of the batter into the pan, cook undisturbed for 3 minutes or until browned and flip over to cook the other side.

3 Set aside on a plate and repeat with the rest of the batter, making sure the pancakes don’t stick together when stacked.

4 Filling: Whip the cheese until softened. Add the yoghurt, sugar and vanilla essence while beating.

5 Put one pancake on a plate, use a spatula to spread cheese mixture over and top with another pancake. Repeat with the rest of the pancakes and filling.

6 Topping: Put the sugar in a pan over medium heat until it begins to heat, add the butter, nuts and cream and whisk until well mixed and thick.

7 Spoon the nut mixture over the pancake stack and level. Serve at room temperature.

-  Hope Malau

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