Gordon Ramsay recipesScotch pancakes with bananas recipeDate Published:04/09/2007

Gordon Ramsay and his brigade of amateur chefs served this recipe as a dessert to diners in the F Word restaurant.

Serves 4

Ingredients

Bananas

4 large, just ripe bananas sliced lengthways 50g caster sugar50g unsalted butterGood splash of rum Vanilla ice cream, to serve 2tsp water

Scotch pancakes - makes 10-12 small pancakes

100g plain flour 1 tsp baking powder Pinch of fine sea salt 80ml buttermilk 50ml cold water 2 large eggs, beaten Sunflower oil, for frying

Method: How to make scotch pancakes with bananas

1. To make the pancakes, sieve the flour, baking powder and salt into a large mixing bowl and make a well in the middle. Whisk the buttermilk and water together. Pour the eggs into the middle of the well, followed by a good splash of the buttermilk mixture.

2. Gradually start to incorporate the flour into the wet ingredients, by whisking from the middle and working your way outwards until you have a thick but smooth paste. Now start to add the rest of the buttermilk mixture, adding just a little at a time and whisking thoroughly between each addition, until you have a smooth and lump free batter.

3. Heat a large heavy based frying pan and add a couple of teaspoons of sunflower oil. Wipe thepan with kitchen paper to grease the base of the pan evenly with oil. Pour a small ladle of the batterinto the pan for each pancake. Fry for 1 minute until golden brown underneath, then flip over and

cook for a further 45 seconds–1 minute on the other side (they should puff up). Continue with therest of the batter, frying in batches of 2-3. Keep the pancakes warm in a low oven.

4. For the bananas sprinkle the sugar into a heavy based non-stick pan and melt the sugar over a moderate heat. Once the sugar has completely melted, turn the heat to high and cook to a mid-golden brown.

5. Stir in the butter then add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender (check with the tip of a palette knife). Now pour in the rum andflambé, tossing the bananas around the pan. Once the flame subsides, add a splash of water,remove from the heat and stir to loosen the mixture.

6. Stir in the butter then add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender (check with the tip of a palette knife). Now pour in the rum andflambé, tossing the bananas around the pan. Once the flame subsides, add a splash of water,remove from the heat and stir to loosen the mixture.

7. Serve 2 pancakes per person with the bananas and a scoop of vanilla ice cream on top. Drizzle with the caramel sauce from the pan and serve straight away.

Gordon Ramsay's Fast Food; recipes from the F Word published by Quadrille,£19.99, photography by Jill Mead.

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