Banana pancakes

For 12 pancakes: • pancake batter • 6 bananas • 150 g caster sugar • 1 teaspoon cinnamon • 2 lemons • brown sugar • rum

Preparation : 15 minutes • Standing time: 1 hour • Cooking time: 3 minutes per pancake + 5 minutes in the oven

Prepare the pancake batter (see basic recipe) and leave to stand for 1 hour.

Mash the bananas with the sugar, cinnamon and lemon juice. Cook gently for 10 minutes.

Pour a little batter onto the pan and spread evenly. Cook for 1minute.

Turn the pancake over and garnish with the prepared banana and cook for a further 2 minutes.

Roll up the pancake.

Place the 12 rolled pancakes in a shallow ovenproof dish.

Sprinkle with the brown sugar and brown in a hot oven for 5 minutes. Pour over the rum, ignite and serve.

Orange flambeed pancakes

For 12 pancakes: • pancake batter • 3 oranges • 20 g butter

• 1 level tablespoon sugar • orange liqueur

Preparation : 15 minutes • Standing time: 1 hour • Cooking time: 3 minutes per pancake

Prepare the pancake batter (see basic recipe).

Add a tablespoon of orange liqueur, stir and leave to stand for 1 hour. Peel the oranges leaving no pith and segment with a knife.

Melt the butter in a frying pan add 2/3 of the orange and the zest of an orange. Sprinkle over the sugar and cook over a high heat.

Off the heat, add 1 tablespoon of orange liqueur.

Pour a little batter onto the pan and spread evenly. Cook for 1minute.

Turn the pancake over and garnish with 2 or 3 orange segments and cook for a further 2 minutes.

Roll up the pancake.

Place the 12 rolled pancakes in a dish and place the rest of the oranges around them. Sprinkle with 100 ml of orange liqueur and ignite.

Serve.

F

NL

D

GB

47