Puffed pancakes with bananas and Horlicks ice cream recipe

Posted on 4 January 2023 By Olerato Ramafsi

The new year has just began and why not get back to reality the sweet way with this amazing pancake recipe.

INGREDIENTS

Horlicks ice cream:

  • 350ml milk
  • 300ml fresh cream
  • 4 egg yolks
  • 75g castor sugar
  • 100g Horlicks powder

Puffed Pancakes:

  • 37g cake flour, sifted
  • 15ml (1 tbsp) castor sugar
  • 1 egg
  • 60ml (¼ cup) milk
  • 2,5ml (½ tsp) vanilla extract
  • 15g butter
  • 2 bananas, sliced, to serve
  • honey, to serve
  • icing sugar, to dust

Method

For the Horlicks ice cream:

  • heat the milk and cream in a saucepan over medium heat.
  • In a mixing bowl, beat together the egg yolks and castor sugar, using a whisk, until light and creamy.
  • Stir in the Horlicks.
  • Pour the hot milk and cream into the egg mix and whisk to combine.
  • Return to the heat and cook over low heat until the mixture thickens slightly and coats the back of a wooden spoon.
  • Pour into a ‘freezeproof’ container and freeze, whisking thoroughly (or use a hand blender) every 30 minutes until frozen.
  • Preheat the oven to 200°C. Place a 10cm cast-iron skillet (pan with an ovenproof handle) or round ovenproof dish in the oven to preheat, at least 20 minutes.

For the puffy pancakes:

  • Combine the flour and sugar in a bowl.
  • Add the egg, milk and vanilla and whisk together to form a smooth batter.
  • Once the pan is preheated, remove it from the oven.
  • Coat the pan with the butter then immediately pour in the pancake batter and place back in the oven.
  • Bake until the pancake is puffy and golden brown, 20 – 25 minutes.
  • Remove from the oven and serve immediately topped with slices of banana drizzled with honey and finished off with a dusting of icing sugar and a scoop of Horlicks ice cream.

Picture: Supplied

ALSO READ: Cape Town’s 5 new foodie experiences to indulge in

 

 




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