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First published in 2017 (edited in 2025).

Malinda Van Zyl.

Table of Contents

Malinda’s Banoffee Mint Pancakes.

A rolled pancake filled with banana, mint, caramel, and lemon juice is served and garnished with mint leaves, sliced banana, cinnamon sugar, drizzled honey, and a dollop of vanilla ice cream. Credit: Malinda van Zyl (Nov 2015).

Banoffee and mint filling. Garnish with mint leaves. Credit: Malinda van Zyl

* Makes about 15 pancakes (15 servings)

Dry Ingredients:

500 ml flour

4 ml salt

10 ml baking powder

Wet ingredients:

4 eggs

400 ml of milk

350 ml of water

10 ml lemon juice

250 ml cooking oil

Method:

Mix the dry and wet ingredients separately in two separate mixing bowls.

Slowly add the wet mixture to the dry mixture while beating with an electric hand mixer until a smooth consistency is obtained.

Rest the mixture for 30 minutes.

Use a ladle to scoop the mixture into a very hot frying pan prepared with enough cooking oil to cover the base (a gas hob works best).

Baking one side of the pancake takes about 1 to 1 minute and 30 seconds. Flip the pancake over with an egg lifter; fry for a further 1 minute and 30 seconds to complete the pancake. Scoop out with an egg lifter into a large round plate (ceramic). The pancakes could be kept warm in a warm tray (oven). Use a second ceramic plate and cover the pancakes with the plate to keep them warm and to prevent them from drying out.

Cinnamon and sugar mixture:

Mix 4 tablespoons of sugar with 1 tablespoon of
ground cinnamon.

Whole pancake (right) with peeled banana and minced banana (left), cinnamon sugar, ice cream (back) with sliced mint leaves scattered over the pancake. Credit: Malinda van Zyl (Nov 2015).

Banana/caramel/mint-filling for pancakes (to fill about 10 to 15 pancakes): ‘Banoffee Caramel Mint Filling’ -South African version.

Pancakes are garnished and served on a Moroccan-themed platter. Credit: Malinda van Zyl (Nov 2015).

Ingredients for the filling:

1 x tin of caramel condensed milk (380 g)

1 handful of fresh mint leaves

One small container of fresh cream (500 ml)

Step 1:

Place 4 to 5 large bananas in a large mixing bowl, thinly sliced to fill 10 to 12 pancakes. Squeeze the juice of one small fresh lemon over it. Carefully stir through. Ensure all the banana slices are covered with lemon juice. Alternatively, the bananas could be minced to get a finer texture.

Step 2:

Take a small container of fresh cream (about 375 ml) and mix (electric hand mixer) it together with 1 x standard tin of caramel condensed milk in a mixing bowl. Whip up with an electric hand mixer (for about 30 seconds to 1 minute) to a firm sauce consistency (still flowing when poured). Add finely chopped mint (about one handful) to the sauce. Whip through for about 5 seconds.

Step 3:

Pour all the caramel sauce over the bananas in the large mixing bowl, and slowly stir through.

Step 4:

Fill the pancakes with the sauce, then carefully roll them to complete them. Then, place the pancakes on a large serving plate.

Garnish and presentation:

Take some banana slices (covered with lemon juice) and place them on top of the pancakes on the serving plate. Sprinkle finely chopped mint over the pancakes. Add a sprig of mint for detail. Sprinkle a little finely ground cinnamon sugar on top of all pancakes. Heat a teaspoon of honey in a little ceramic-type container in the microwave (15 to 30 seconds). Drizzle the honey over all the pancakes for a tantalising finish. See the pictures for serving suggestions.

Additional serving suggestions:

You could add a scoop of vanilla ice cream to each serving.
Alternatively, add a scoop of Greek-style yoghurt.

Additional garnish:

Sprinkle some crushed walnuts over the pancake.

Banoffee Mint Pancake with a Moroccan-themed background. Credit: Malinda van Zyl (Nov 2015).

Malinda. Photo taken in 2022. Credit: William Van Zyl.

Malinda van Zyl has been making pancakes for over 20 years, perfecting a tried-and-true recipe through decades of experience. Her favourite pancake (crêpe) recipe is a classic South African version that is reliably delicious and easy to follow confidently. Over the years, she has made hundreds of these pancakes, delighting family and friends alike.

This versatile recipe pairs beautifully with various fillings—whether savoury or sweet. Try combinations like spinach, potato, and cheese; mushroom and bacon; spinach and chorizo; or go sweet with fruit salad and ice cream. The possibilities are endless!