| 100g |
SCS Unsalted Butter (Melted) |
| 2 |
Bananas (Or you can use sliced oranges or pineapples – go on |
| Chocolate Syrup (As much as needed) |
| Ice Cream (Optional) |
|
|
| For the batter |
| 50g |
SCS Salted Butter (Melted) |
| 140g |
Plain Flour |
| 100g |
Rice Flour |
| 30g |
Cornstarch |
| 1½ tsp |
Baking Powder |
| ½ tsp |
Salt |
| 2 |
Large Eggs |
| 1 tsp |
Vanilla Essence |
| 170ml |
Water |
| 50ml |
Milk |
| 150g |
Fine Sugar |
|
|
| 1. |
Mix all batter ingredients together, strain and allow to cool before chilling for at least 3 hours or overnight. |
| 2. |
Heat a crepe pan or a small nonstick pan and pour in batter. Swirl pan so the batter coats the edges. Remove excess batter. |
| 3. |
Cook until bottom of pancake is golden brown. Brush the base of the pancake with melted butter and place the banana slices on it. Fold the pancake and remove from heat. Allow to cool before drizzling with chocolate syrup. |
|
