Indulge in Flavor: Sticky Toffee Banana Pancakes Recipe

Cooking the Pancakes

1. Heat the skillet. Place a non‑stick skillet over medium heat and melt a thin pat of butter. When the butter foams and begins to brown lightly (about 30 seconds), the pan is ready for batter.
2. Portion the batter. Using a ¼‑cup measuring cup, pour batter onto the skillet. The circles should be about 3‑inches wide. Sprinkle a few banana slices onto each pancake immediately after the batter hits the pan.
3. Watch for bubbles. Cook until bubbles appear on the surface and the edges look set, roughly 2‑3 minutes. Flip gently with a spatula; the underside should be a deep golden brown.
4. Finish the second side. Cook an additional 1‑2 minutes until cooked through. Transfer the pancakes to a warm plate and keep covered with foil while you finish the batch.

Making the Sticky Toffee Sauce

While the pancakes are cooking, melt the butter for the sauce in a small saucepan over medium heat. Add the brown sugar and stir continuously; the mixture will bubble and turn a deep amber after about 2 minutes. Reduce the heat to low, then whisk in the heavy cream, sea salt, and vanilla. Simmer for another minute until the sauce thickens enough to coat the back of a spoon.

Finishing & Plating

Arrange the pancake stack on a serving plate, drizzle generously with the warm toffee sauce, and let any excess cascade over the edges. Add a final dusting of powdered sugar and, if you like, a light sprinkle of cinnamon. Serve immediately while the sauce is still glossy and the pancakes are steam‑hot.