Oven-Baked Banana Pancakes with Miso Caramel Recipe

Ingredients

250g self-raising flour
½ tsp baking powder
2 tbsp caster sugar
2 eggs
300ml buttermilk
1 tsp vanilla extract
2 bananas
A handful of raspberries
A handful of blueberries
For the miso caramel:
200g caster sugar
50g butter, diced
150ml double cream
1 tbsp white miso paste
Vanilla ice cream, to serve

Prep: 15 mins | Cook: 45 mins

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Method

1. Preheat your oven to 180°C/Fan 160°C/ Gas 4. Sift the flour, baking powder and sugar into a large bowl. Add a pinch of salt and whisk together to combine. Crack in the eggs and beat till you have a thick, smooth paste. Slowly pour in the buttermilk, mixing constantly, till you have a smooth batter. Whisk in the vanilla extract.

2. Line an 15cm x 22cm baking tin with baking paper. Pour the pancake batter into the lined tin. Peel and halve the bananas. Lay them in the tin cut-side down. Scatter over the raspberries and blueberries. Slide the tin into the oven and bake for 30-40 mins till the pancake is golden, risen and cooked through.

3. While the pancake cooks, make the miso caramel sauce. Tip the caster sugar into a small pan and add 100ml cold water. Pop the pan on a medium heat and bring to a bubble, occasionally swirling the pan to mix the water and sugar. Bubble for 10-20 mins, till the caramel is deep brown in colour.

4. When the caramel is deep brown, turn the heat down to low. Add the diced cold butter and whisk it into the sugar. Pour in the double cream and whisk to combine. Finally, whisk in the miso. Taste and add more miso, if you think it needs it.

5. When the pancake is ready, take it out of the oven and let it cool in the tin for 5 mins. Then slice into 4 squares. Serve the baked pancake with ice cream and the warm miso caramel.