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Recipe
Flip’n’Dip pancakes
- Prep time: 15 minutes
- Cooking time: 15 minutes
- Serves 4
- This recipe uses Australian Honey
Ingredients
- 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.
- 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!
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