Pancakes with banana ice cream

A classic combination that kids will love, warm pancakes with a super easy banana ice cream.

Serves: 4

Preparation time:  20 minutes

Cooking time:  15 minutes

Freezing time: Overnight

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You will need

  • 3 Sainsbury's Fairtrade bananas
  • 75g Sainsbury's plain flour
  • 15g caster sugar
  • 1 medium free range Woodland egg by Sainsbury's
  • 200ml semi skimmed British milk by Sainsbury's
  • 15g butter, melted
  • 1 vanilla pod, halved and seeds reserved
  • Sunflower oil, for frying
  • 2 tablespoons Sainsbury's Belgian chocolate sauce
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Recipe Information

Step by step guide to making Pancakes with banana ice cream

  1. Peel the bananas and place in a sealable plastic bag. Transfer to the freezer and leave overnight to freeze.
  2. When ready to cook and serve the pancakes, sift the flour into a bowl then stir in the sugar. Whisk together the egg and 175ml of the milk in a jug.
  3. Make a well in the flour mixture and gradually pour in the milk mixture, beating with a wooden spoon until smooth. Stir in the melted butter and vanilla pod seeds. Set aside.
  4. Brush a 20cm non-stick frying pan with the oil and place over a medium heat. When hot, add a ladleful of batter and swirl the pan to cover the base in a thin layer.
  5. Cook for 1 minute or until the base is golden. Flip and cook on the other side for 30 seconds. Remove to a plate and keep warm. Repeat until you have 4 pancakes, stacking the cooked pancakes between sheets of greaseproof paper as you go.
  6. To make the instant ice cream, put the frozen bananas in a food processor with the remaining milk. Blend until smooth.
  7. Serve the pancakes with a scoop of the ice cream and a drizzle of the chocolate sauce.

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Nutritional information for Pancakes with banana ice cream

Nutritional information for Pancakes with banana ice cream

Nutrition type per serving
Calories 267 kcal
Total Fat 7.5g
Saturated Fat 3.6g
Salt 0.14g
Sugar 26.7g

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