We just had a phone call from our builder this morning, and it is Sunday! He wanted to go to work as the weather forecast said it will be raining on MOnday and Tuesday, and he won't be able to work outside on those days. So, he said he'd better come today. We said, that's alright. Just come as we won't go anywhere.
And he came. And I was in my kitchen again. Thought I would not be in there for a long time, mind you, I have a heap of autumn leaves to rake up, weeds to pull out, not mention the Summer leftovers to clean up. Nevertheles, I was finally there, though willingly, in the kitchen.
Time to make a decision. My son woke up in the morning and he asked for pancakes. I said I made porridge for breakfast, why don't we make pancakes for morning tea. Sounded good to him, given that he didn't complain.
There are many pancakes recipes in my books and magazines, but through time I always cook gluten-free one for the type of flours in gluten-free baking mix tend to produce heavier but crispier pancakes. This time, I use self-rising flour, instead, as the package wasn't there when we shopped at our favourite supermarket last time.
Anyway, I've found the recipe that I wanted. Though we never stock up ice-cream in the freezer, these pancakes are still delicious topped with heaps of sliced bananas and eaten with drizzle of homemade caramel sauce. Soon, they would fill everyone up.
Pancakes with Bananas & Caramel Sauce
Source: the Foodtown Magazine
1 1/2 cups flour
pinch of salt
50g butter, melted
1 1/2 cups milk
3 eggs, lightly beaten
380g can caramel condensed milk
1/2 cup cream
6 scoops vanilla ice cream
note: for topping, I use 3 Tbs sweetened condensed milk cooked with 1 cup of fresh cream and 3 Tbs of golden syrup. Cook until thick, stirring continuously if you don't want burnt caramel. If you want a thinner consistency, you can add more fresh cream.
Combine the flour and salt in a bowl. Make a well in the centre and add the combined butter, milk, and eggs. Whisk until smooth. Refrigerate for an hour before cooking.
Heat a frying/crepe pan and wipe with buttered paper. Pour 2 Tbs of batter in the pan and swirl to get an even layer. Cook for a minute and then flip to cook the other side. Stack between paper towels and cover with a cloth to keep warm.
Combine the caramel condensed milk and cream and gently warm. Whisk until the mixture is smooth and creamy.
Serve the pancakes topped with sliced banana, a scoop of vanilla ice cream and a drizzle of caramel sauce.