Serves: 6–8

Prep time: 10 min

Cooking time: 15 min


For the banana pancakes:

  • 140g self-raising flour
  • 40g caster sugar
  • 2 tsp baking powder
  • 1 egg
  • 150ml milk
  • 30g melted butter
  • 1 banana
  • pinch of salt

For the caramelised bananas:

  • 2 bananas
  • 4 tbsp caster sugar
  • splash of double cream

To serve:

  • whipped cream


  1. To make the pancakes, place the flour, sugar, baking powder and pinch of salt into a bowl and mix. In a separate bowl, mix together the egg, milk and melted butter. Add the wet ingredients into the dry and mix until you get a thick batter. Mash the banana and add to the batter.
  2. Place a frying pan over medium heat and add a knob of butter. Use some kitchen paper to wipe the butter around the pan to coat. Add 2–3 tbsp pancake batter to the pan and spread into a round pancake. Allow the pancake to cook for 1–2 min, until you start to see bubbles form on the surface. Flip over and cook for another 1–2 min, until springy and cooked through. Repeat this process with the rest of the batter.
  3. To make the caramelised bananas, add the sugar into an empty frying pan and place over medium heat. Allow the sugar to melt, swirling the pan to spread it around (do not use a spoon). Once the sugar has turned into caramel, add in a splash of cream and swirl again to combine. Peel and slice the bananas into large chunks and add to the caramel for a few minutes to warm and coat them.
  4. Serve the pancakes stacked up, topped with some whipped cream and the caramelised bananas.

For more recipes like this, like Foodie on Facebook and follow My Little Hong Kong Kitchen

Foodie is here for all Hong Kong food related news and events.

Win tasty prizes in our Valentine’s Day giveaway!

Join our biggest giveaway yet and win prizes for you and your partner