Flip’n’Dip pancakes

Flip’n’Dip pancakes


  • Serves
  • Prep time 15m
  • Cooking time 15m

For the pancakes:

2 ripe bananas

125g plain flour

1 tbsp caster sugar

1 tsp baking powder

Pinch of salt

2 eggs

250ml milk

 

For the caramel sauce:

300ml cream

1 ½  tbsp Rowse Australian Honey

Pinch of salt

 

For the chocolate sauce:

100g dark or milk chocolate

200ml cream

1 tbsp Rowse Honey

Pinch of salt

 

Desiccated coconut and flaked almonds for extra dipping.

  • Mix together the pancake ingredients making sure you whisk out any lumps.
  • Pour the batter onto a hot, buttered pan in finger shapes and cook.
  • In two separate pans, on a low heat, mix together the caramel sauce and chocolate sauce ingredients, keep stirring!
  • Serve sauces and nuts into ramekins.
  • Dip away and enjoy!