crème fraîche, to serve
Method
Separate the eggs, putting the whites into one bowl and the yolks
into another. Combine the plain flour, baking powder and milk with the
egg yolks and mix until it forms a smooth, thick batter. Whisk the
whites with the salt until they form stiff peaks. Fold the whites into
the batter – it is now ready to use. Heat a non-stick frying pan over a
moderate heat.
Pour some of your batter into the pan and fry for a couple of minutes
until it starts to look golden and firm. Loosen with a spatula and turn
or flip the pancake over. Continue frying until golden. Melt the butter
and sugar in a separate pan over a low heat until they form a caramel
sauce – about 3 minutes.
Peel and cut the bananas lengthways, add them to the pan and cook gently
until they are golden, turning after a few minutes. You might need to
alter the cooking time slightly, depending on how ripe your bananas are.
Serve them on the pancakes topped with a good spoonful of crème
fraîche.
