It’s probably one of our favourite occasions: Pancake Day! But not just any pancakes… We’re all about the brownie pancakes. Consider this your opportunity to celebrate in true Bad Brownie style with our epic banoffee pancake recipe.
What is Pancake Day?
Pancake Day, also known as Shrove Tuesday, Pancake Day marks the beginning of Lent in the Christian calendar. During the forty days of Lent, some people like to give up a guilty pleasure, like chocolate (we could never). Traditionally, people would forgo indulgences like meat, eggs and other animal products in favour of plain foods.
Why do we eat pancakes on Shrove Tuesday?
Traditionally, making pancakes was the most effective way for people to use up ingredients like milk, butter, and eggs, before the fasting period began.
What are pancake races?
No one’s quite sure where pancake races originated from, but one of the most popular rumours is of a housewife who was so preoccupied making pancakes that she nearly missed a church service. The woman ran out of the house with her frying pan, flipping the pancakes as she went to ensure they wouldn’t burn!
Most pancake races see two teams running in a relay formation while trying to flip and catch a pancake in a frying pan. One of the oldest and most famous pancake races occurs yearly in the British town of Olney, with the first women-only event taking place in 1445.
What’s the difference between American and British pancakes?
While both types of pancake contain similar ingredients, American pancakes typically contain a rising agent that makes them thicker and fluffier than their British counterparts. British pancakes are more similar in appearance to crêpes, although still not quite the same!
What’s the difference between pancakes and crêpes?
Crêpes originated in Brittany, France and are generally thinner and larger in diameter than British pancakes. Traditionally, crêpes are also only cooked on one side in a special griddle; the other side is used for spreading across the crêpe filling before rolling it up.
How to make Banoffee Brownie Pancakes
- 135g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 130ml milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter or olive oil, plus extra for cooking
- 1 large banana, sliced in half
- 1 tbsp butter
- 4 brownie bites, chopped into small chunks (any flavour will do but triple chocolate, hazelnut and salted caramel work best for this recipe)
- Ice cream cone
- Scoop of ice cream
- Bad Brownie Salted Caramel Sauce
Method for pancakes:
- Combine sifted flour, baking powder, salt, and caster sugar in a bowl. In a separate bowl, whisk milk, egg and melted butter.
- Pour the milk mixture into the flour mixture, beating until you have a velvety smooth batter with no lumps or bumps.
- Melt a knob of butter in a non-stick frying pan over medium heat. Once the butter is fully melted, add a ladle of batter.
- Leave the batter to cook until it begins to bubble, then flip it over and brown the other side. Continue cooking until golden.
- Carry on cooking until you’ve made as many pancakes as desired.
Top tip: Keep your pancakes warm by placing them in the oven on low heat.
Method for topping:
- Pour your Bad Brownie Salted Caramel Sauce into a pan and heat until it bubbles lightly.
- Add the sliced banana into the sauce, gently stirring to coat.
- To assemble, create a pancake stack and cut a small hole through the centre, just big enough to hold the ice cream cone.
- Scoop some ice cream into the cone and top with salted caramel-coated bananas, crumbled brownies, and the leftover salted caramel sauce mixture.