Pancake Day Treat…


with Caramelised Banana, Candied Pecans,

Ginger Nut Biscuits, Maple Syrup and Spiced Mascarpone


By Hall & Co Event Design


INGREDIENTS - Pancake Batter

  • 140g plain flour

  •  1 tsp Baking powder

  •  1/2 tsp maldon sea salt

  •  2 tbsp caster sugar

  •  130ml full fat milk

  • 1 free range egg

  • 2 tbsp melted butter

  •  1 tsp vanilla extract


Mix the flour, baking powder, sea salt and sugar together.

Make a well in the middle of the flour and add the milk, eggs, butter and vanilla. Mix until well incorporated.

Allow to stand for 15-20 min.

While pancake batter is cooling prepare the toppings



  •  1 banana

  •  1/2 cup pecans

  •  bottle of maple syrup

  •  2 tbsp caster sugar

  •  pinch sea salt

  •  1 egg   

  •  250g mascarpone

  •  1 tsp ground nutmeg


First make the candied pecans. Lightly toast the pecans in a frying pan for 5 mins over a low heat and allow to cool.

Lightly whisk 1 egg white and add a good drizzle of maple syrup, along with maldon sea salt and 1 tbsp sugar.

Mix well and then add the pecans. Ensure pecans are well covered and bake in the oven for 20-25 mins on 160 degrees.

Next, cut the banana in half length ways, lay on a metal tray and cover the flat side with the remaining sugar.

Blowtorch till a golden caramel colour is achieved.

Mix the mascarpone with the ground nutmeg and sit to one side till needed 


Now begin cooking the pancakes. In a non stick pan, add a small splash of rapeseed oil and allow to warm. Spoon in the mix, cook either side for 2-3 minutes and keep warm in the oven till the rest are cooked.


Try more of their foodie goodness at Little Acre Kitchen - a hidden treasure in the heart of St.Ives. We can personally recommend it’s well worth a visit for a coffee and cake, brunch or even a cheeky cocktail!