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
Egg Pancakes with Cointreau Banana
Egg Pancakes with Cointreau Banana

Instructions

  1. 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.
  2. 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.
  3. 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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