Egg Pancakes with Cointreau Banana

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

For the dough:

For covering:

80 g butter
3 tablespoon sugar
2 banana (s)
6 cl Cointreau

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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