Add some tropical flair to dessert with these homemade pikelets topped with a sweet, caramelised banana sauce.
Pikelet batter
1 cup self-raising flour
2 tablespoons caster sugar
1 egg, beaten
25g unsalted butter, melted
175ml fresh milk
Method
1. Into a bowl, mix the self-raising flour and caster sugar.
2. In a separate bowl, add the milk and a whole egg, beating with a whisk until combined.
3. Add melted butter to the egg-milk mixture, and once mixed through, add to the flour and sugar mixture. Whisk the batter until all lumps have gone. Let batter rest for 10-15 minutes before making pikelets.
4. In a large, non-stick heated frypan, add a small amount of butter to coat the surface, then add 1 tablespoon batter for each pikelet (you’ll probably be able to cook 4 pikelets in each batch). Little bubbles will rise to the surface of the batter when they are ready to be flipped over. Cook remaining batches of pikelet the same way, then set aside while you make the banana sauce.
Caramelised banana sauce
1 tablespoon unsalted butter
2 tablespoons brown sugar
2 tablespoons whole walnuts
2 Cavendish bananas, peeled, chopped
1/4 cup coconut liquor (such as Malibu)
chocolate, shaved, for serving
vanilla ice-cream, for serving
Method
1. In a heated pan, add the unsalted butter and brown sugar, and stir until sugar melts, then add the walnuts.
2. Peel then chop up the bananas on the diagonal into medium-sized slices, add to the pan and stir over high heat. Once the sauce is golden in colour and caramelised, add the coconut liquor. Adding the liquor is called ‘flamb