Egg Pancakes with Cointreau Banana
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 175 g flour
- 40 g suar
- 3 egg (s)
- 250 ml milk
- Butter, for frying
For covering:
- 80 g butter
- 3 tablespoon sugar
- 2 banana (s)
- 6 cl Cointreau
Print Recipe
Pin Recipe Instructions
- Beat the flour, sugar and eggs with the mixer until frothy. Add the milk and carefully stir in (dough becomes very liquid - risk of splashing). Let the dough soak for about 30 minutes.
- Set up a pan with butter and bake a soup ladle full of batter on both sides until golden brown on medium heat (this can take a few minutes - but be careful: If the pan is too hot, the pancake will quickly become too dark!). Keep the baked pancakes warm in the oven at approx. 75 ° C.
- In the meantime, leave the butter (no oil or margarine - important for the taste!) In another pan. Add sugar and caramelize. Peel and slice the bananas and add to the pan. Stir the whole thing carefully for about 2 minutes (so that the bananas don`t get too mushy). Finally deglaze with Cointreau and stir again briefly. Remove the pan from the heat and let it cool slightly for a moment. Place a pancake on each plate and spread the Cointreau bananas on top.
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