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Scotch pancakes with caramelised bananas and rum


  • Scotch pancakes

  • 100 g plain flour

  • 1 teaspoon baking powder

  • fine sea salt

  • 80 ml buttermilk

  • 50 ml cold water

  • 2 large eggs beaten

  • sunflower oil for frying

  • For the bananas

  • 4 large, just ripe bananas sliced lengthways

  • 50 g caster sugar

  • 50 g unsalted butter

  • good splash of rum

  • vanilla ice cream to serve

  • 2 teaspoons water


  • Scotch pancakes:

  • 1.

    Makes 10-12 small pancakes

  • 2.

    To make the pancakes, sieve the flour, baking powder and salt into a large mixing bowl and make a well in the middle. Whisk the buttermilk and water together. Pour the eggs into the middle of the well, followed by a good splash of the buttermilk mixture.

  • 3.

    Gradually start to incorporate the flour into the wet ingredients, by whisking from the middle and working your way outwards until you have a thick but smooth paste. Now start to add the rest of the buttermilk mixture, adding just a little at a time and whisking thoroughly between each addition, until you have a smooth and lump free batter.

  • 4.

    Heat a large heavy based frying pan and add a couple of teaspoons of sunflower oil. Wipe the pan with kitchen paper to grease the base of the pan evenly with oil. Pour a small ladle of the batter into the pan for each pancake. Fry for 1 minute until golden brown underneath, then flip over and cook for a further 45 seconds–1 minute on the other side (they should puff up). Continue with the rest of the batter, frying in batches of 2-3. Keep the pancakes warm in a low oven.

  • For the bananas:

  • 1.

    For the bananas sprinkle the sugar into a heavy based non-stick pan and melt the sugar over a moderate heat. Once the sugar has completely melted, turn the heat to high and cook to a mid-golden brown.

  • 2.

    Stir in the butter then add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender (check with the tip of a palette knife). Now pour in the rum and flambé, tossing the bananas around the pan. Once the flame subsides, add a splash of water, remove from the heat and stir to loosen the mixture.

  • 3.

    Serve 2 pancakes per person with the bananas and a scoop of vanilla ice cream on top. Drizzle with the caramel sauce from the pan and serve straight away.


Copyright © Gordon Ramsay

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6 comments • 15 ratings
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Posted by TimertyReport
Try my recipe:
Posted by Jeannie3Report
delish will defineitely try this recipe!
Posted by Philippa WightmanReport
umm.. excuse me for being pedantic, but Scotch refers to the fortified spirit/wine... and as there is rum in this it's definitely not Scotch! Scotch is not a reference to a geographical locale...Perhaps it should read Scottish Pancakes....
Posted by Report
trying it for christmas breakfast. so far turning out great
Posted by Report
Posted by Report