Method

Mix the eggs, milk and cream together.

Stir the salt and flour together

Add the wet in ingredients to the dry ingredients and combine well, making sure there are no lumps.

Add the melted butter and allow the mix to rest for 1 hour.

Cook the pannekoek in a hot pan – pour in mixture and move the pan to disrtibute evenly and thinly. Flip and brown on the second side. Sprinkle liberally with cinnamon and sugar as soon as they come out of the pan.

Stack the pannekoek on top of one another and keep the pile covered with a dinner plate while cooking the rest.

Banana emulsion

Place the sugar in a saucepan, add water just until the sugar looks like wet beach sand. Take care to keep the sides of the pan clean and free of sugar

Place on a high heat and allow the sugar to caramelise, let the caramel get nice and dark.

Add the cream, butter and chopped banana taking care not to burn with the hot sugar.

Cook on med heat for few minutes until the ‘butterscotch’ comes together.

Place in a blender and blend until smooth, allow to cool at room temperature

To assemble fill the pannekoek with banana emulsion and fresh, chopped banana, roll up, sprinkle with fresh cinnamon and sugar and serve immediately slightly warm or at room temperature.

To modernise the look of this recipe, spread about 50 ml of banana emulsion on a pannekoek, place another pannekoek on top of the emulsion and repeat until the emulsion or pannekoeks are finished. Refrigerate for at least 2 hours

Portion into rectangular slices and garnish with banana mousse, caramelised banana and other decroative and tasy elements like candied kumquats, gold leaf and chocolate cigar.