Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 cup self-raising flour
- 1/4 cup caster sugar
- 1 cup milk
- 1 free range egg, lightly beaten
- 1/2 cup caramel top ’n’ fill, stirred
- 1tablespoons salted butter
- 2 bananas, halved lengthways
- 75grams dark chocolate, chopped
- 1/3 cup hazelnuts, chopped
Nutrition per serving
2460kJ / 588Cal
2460 Kilojoules or 588 Calories
28% of daily energy intake*
Protein
12.6grams
Fat
25.2grams
Carbs
77.2grams
Sugars
51.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
With no flipping required, this is the ideal time-saving pancake recipe. This oven-baked pancake is just as fluffy, and finished with a delectable caramel swirl.
Method
Step 1 of 5
Preheat oven to 200°C/180°C fan-forced. Grease and line a 22 x 32cm (5cm deep) baking tray with baking paper.
Step 2 of 5
Combine flour and 2 tbs sugar in a bowl. Make a well in the centre and add milk and egg, mixing until just combined (do not overmix). Pour batter into tray. Dollop over half the caramel and swirl to create a marbled effect. Bake for 10 minutes or until a skewer inserted in centre comes out clean.
Step 3 of 5
Meanwhile, melt butter in a large frying pan over medium heat. Sprinkle cut-sides of bananas with remaining sugar. Place cut-sides down in pan and cook for 5 minutes or until dark golden and cooked through. Transfer to a plate.
Step 4 of 5
Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium for 1 minute, stirring after 30 seconds with a metal spoon, or until melted and smooth.
Step 5 of 5
Serve pancake topped with bananas, remaining caramel, chocolate and hazelnuts.
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