Indulge in Flavor: Sticky Toffee Banana Pancakes Recipe

Ingredients

Pancake Batter

• 1 ½ cups all‑purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk, chilled
• 1 large egg, room temperature
• 2 tablespoons melted unsalted butter

Banana & Toffee Sauce

• 2 ripe bananas, sliced lengthwise
• ¼ cup unsalted butter
• ½ cup dark brown sugar, packed
• ¼ cup heavy cream
• ¼ teaspoon sea salt
• ½ teaspoon pure vanilla extract

Seasonings & Toppings

• Pinch of ground cinnamon (optional)
• Powdered sugar, for dusting
• Extra butter, for the pan

Instructions

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.