If you look for an excuse to have Tahini with every meal, then we have sorted your Pancake Day recipe! By finishing these pancakes with a drizzle of tahini you get a great balance of savoury Tahini flavour paired with a sweetness from the salted caramel and chocolate pancakes.

Ingredients

75g Plain flour

2 Large eggs, beaten

300ml Whole milk

25g Cocoa powder

2 Bananas, sliced

100ml of Tahini

Oil to grease pan

200g Caster sugar

Pinch of sea salt

60ml Water

60ml Double cream, warmed slightly

60g Butter, room temperature and cubed

Ingredients

75g Plain flour

2 Large eggs, beaten

300ml Whole milk

25g Cocoa powder

2 Bananas, sliced

100ml of Tahini

Oil to grease pan

200g Caster sugar

Pinch of sea salt

60ml Water

60ml Double cream, warmed slightly

60g Butter, room temperature and cubed

1

Sieve the flour and cocoa into a large bowl, then make a well in the middle and add the beaten eggs, slowly whisking to combine all the ingredients. Cover and leave the batter to rest for 30 minutes.

2

Add sugar, salt and water to a medium sized pan over a medium heat, leave until sugar is dissolved and starting to bubble slightly.

3

Increase heat to medium-high and cook until it reaches 175C on your sugar thermometer, or if you don’t have one until it is golden brown. Remove from the heat once it reaches this point.

4

Once removed from the heat, add in the butter and cream mixing well with a wooden spoon, be careful as this is very hot and will bubble up. Leave to cool slightly while you cook your pancakes.

5

Heat a large frying pan over a medium to high heat, when hot add a small amount of oil to the pan. Then pour in enough of the batter to coat the bottom of the pan. Cook on one side until you see small bubble appearing, then flip and cook on the other side for one minute. Remove the pancake from the pan and repeat with the remaining batter until used up.

6

Serve the pancakes with the salted caramel sauce and banana inside. Drizzle Tahini over the top, these are best served hot.

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