Quick & Easy

Banoffee pikelets with cinnamon cream

Thrill the family this weekend with these banana pikelets drizzled with homemade caramel sauce and cinnamon cream.
BANOFFEE PIKELETS with Cinnamon Cream
18 Item


Caramel sauce


1.To make caramel sauce, stir sugar and the water in a small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 5 minutes or until golden-brown. Remove from heat; carefully stir in cream (be careful, toffee may spatter). Cool.
2.Whisk buttermilk, egg and banana in a medium jug until combined. Sift flour and soda into a medium bowl, stir in sugar; gradually whisk in buttermilk mixture until smooth. Transfer mixture to a large jug.
3.Heat one-quarter of the butter in a large non-stick frying pan. Pour 2 tablespoons of batter for each pikelet into pan. Cook pikelets until bubbles appear on surface; turn, brown other side. Remove from pan; cover to keep warm. Repeat with remaining butter and batter.
4.Beat cream and cinnamon in a small bowl with an electric mixer until soft peaks form.
5.Serve pikelets with cream, drizzled with sauce.

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