Sweets and drinksFried CakesEurope and North AmericaAbout 20 minutes
Banana and cream omelette pancakes means cooking thin pancake sheets and rolling butter fried banana and cream inside them. The dish is best while still warm, with a soft skin, banana turned slightly sticky and cool cream inside. The hardest part is the flip, since flipping early tears the pancake right in the middle of the pan.
Wait until the surface turns golden and the edges dry a little before flipping. Pancakes cooked under 1cm thick cook through evenly and roll without breaking.
This batch weighs about 870g, at roughly 178 calories per 100g.
Method
Crack 1 egg into a bowl, add 220ml of unsweetened oat milk, and whisk with a balloon whisk into an even mixture.
Sift 160g of flour into the bowl and whisk until the batter is smooth and golden.
Set a pan over the heat and brush a little cooking oil evenly across it. Ladle in enough batter to make a round about 15cm across.
Cook for about 3 minutes and, once the surface turns golden, flip it and cook the other side to the same colour, then lift it onto a plate. Repeat until the batter is used up.
Peel 3 bananas and cut them into small pieces. Melt 15g of butter in a hot pan, add the banana and toss until the butter coats them and they turn slightly sticky.
Lay a pancake on a plate, spread a little of the 120g of cream down the middle, arrange banana over one half, add a little more cream, and roll it up.
Drizzle chocolate syrup over the top and serve straight away.
Tips
Choose bananas that are just ripe, since overripe fruit falls apart when tossed in the butter.
Keep the pan at medium heat with only the thinnest film of oil, because too much oil pits the surface of the pancake.
Resting the batter for 10 minutes before cooking gives a stretchier sheet that tears less.
Spread the cream once the pancake has cooled a little, since a hot pancake makes the cream run out at the edges.
Drizzle the syrup as it goes to the table, because drizzling early soaks the surface and blurs the look.
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