Banana, salted caramel, pecan and double cream pancakes!

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We know you’re missing our buttermilk banana pancakes, so here is our at home version to get you through until we re-open our doors. We can all agree that Josh did a great job recreating this dish at home.

Here’s what you need…

250g plain flour
2tbls white sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

2 eggs
480ml buttermilk
3tbls melted butter




Double cream or any cream

1. Mix dry ingredients and wet ingredients together in separate bowls, once thoroughly mixed, gently incorporate the wet into the dry ingredients.

2. Don’t overmix, the batter should be quite lumpy.

3. Cook in a greased or non-stick pan on medium heat until golden on both sides.

4. Serve with chopped banana, salted caramel sauce, pecans and double cream on top (or any cream).


Making salted caramel is easy! There are a number or recipes online, but this Donna Hay recipe is one of the easiest. Your taste buds will thank you.


1 cup of single cream

50g unsalted butter

1 ½ cups of white sugar

½ cup water

1 teaspoon of sea salt flakes


  1. Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside.

  2. Place the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Bring to the boil and cook for 10–12 minutes, without stirring, or until the mixture is a deep caramel colour.

  3. Remove from the heat and working quickly, add the salt and cream and butter mixture and whisk to combine.

  4. Return to the heat and cook for a further 2 minutes or until thickened slightly. Remove from the heat and allow to cool completely before serving. Makes 2 cups.