Ingredients
1 cup cheznuts chestnut flour
1 eggs
1 cup milk
2 lady finger bananas
1 cup cheznuts chestnut flour
1 eggs
1 cup milk
2 lady finger bananas
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Methods
1
Peel bananas and cut length ways, then drizzle with Verjuice to stop oxidisation.
Tip: Skin has to be quite black for them to be ripe.
2
Mix together chestnut flour, egg and milk in a bowl and mix well to make to pancake batter.
3
Heat a medium sized fry pan over medium to low heat and brush with butter.
4
Pour some of the batter into the pan to make a ten centimetre pancake. Cook for a few minutes and flip once bubbles begin to form on top of the pancake. Repeat for the remainder of the batter and set aside.
5
To serve, layer the pancakes and bananas whilst hot and top with a scoop of Salted Honey and Roast Almond Ice Cream.
1
Peel bananas and cut length ways, then drizzle with Verjuice to stop oxidisation.
Tip: Skin has to be quite black for them to be ripe.
2
Mix together chestnut flour, egg and milk in a bowl and mix well to make to pancake batter.
3
Heat a medium sized fry pan over medium to low heat and brush with butter.
4
Pour some of the batter into the pan to make a ten centimetre pancake. Cook for a few minutes and flip once bubbles begin to form on top of the pancake. Repeat for the remainder of the batter and set aside.
5
To serve, layer the pancakes and bananas whilst hot and top with a scoop of Salted Honey and Roast Almond Ice Cream.
