Monday, February 18, 2013

Allergy free caramel banana dessert pikelets recipe

  • ½ cup Orgran self-raising flour
  • 1 tbsp brown sugar
  • 1 tsp Orgran No Egg whisked with 60mls water until thick
  • ½ cup goat’s milk
  • 2 small bananas
  • Olive oil spray

  • Sift the flour and 2 tsps brown sugar into a large bowl.
  • Combine the No Egg mixture and milk in a separate small bowl.
  • Stir the milk mixture into the flour mixture until just combined.
  • Mash 1 banana and stir it through the batter.
  • Let the mixture rest until it thickens.
  • Heat a large, non-stick frying pan over a medium heat and spray lightly with oil.
  • Using a ¼ cup batter or 2 tbsps batter per pikelet, cook them for 2-3 minutes or until bubbles appear on the surface.
  • Turn over and cook until golden.
  • Remove the pikelets to a plate and cover them to keep them warm.
  • Add the remaining 2 tsps of brown sugar to the frying pan.
  • Stir in a ½ cup warm water.
  • Cook, without stirring, for until the mixture has thickened slightly.
  • Slice the remaining banana into pieces and add them to the frying pan.
  • Cook for 1 minute or until the banana slices are just warmed through.
  • Remove the frying pan from the heat.
  • Turn the banana slices to coat them in sauce.
  • Place pikelets on each plate, top with banana and spoon over the caramel sauce.

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