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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.

Ingredients
Method

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!