Pancakes with Banana and Raffaello Cream
By chef Gulasch
Pancakes with Banana and Raffaello Cream 🥞🥥 A sweet dessert with coconut-mascarpone cream, ideal for a Sunday afternoon or as a festive end to lunch.
- 20 min
- total
- Easy
- level
10 min prep · 10 min cook
What you will need
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Eggs 0.25 pcs -
Milk 100 ml -
Sugar 1 tbsp -
Plain Flour 50 g -
Vegetable oil 0.25 tbsp
-
Mascarpone 50 g -
Double Cream 25 ml -
Coconut grated 10 g -
Banana 0.5 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the Ingredients. Prepare all the ingredients – we'll be cooking with them shortly ✨
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Prepare the Batter. Whisk the eggs with the milk and sugar. Gradually add the all-purpose flour and mix until you have a smooth, non-sticky batter.
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Fry the Pancakes. In a pan lightly greased with oil, fry thin pancakes over medium heat for about 1–2 minutes on each side, until golden.
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Prepare the Raffaello Cream. Mix the mascarpone with sweetened condensed milk, cream, and shredded coconut until smooth.
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Prepare the Banana. Peel the banana and cut it lengthwise into two halves.
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Fill the Pancakes. Spread the pancake with Raffaello cream, place half a banana in the center, and roll it up tightly.
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Slice and Serve. Cut the rolled pancake into smaller pieces and sprinkle with shredded coconut.
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