Andrew Fairlie

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  • Bannocks with Caramelised Bananas, Vanilla Ice-cream and Caramel Sauce
  • By Chef Craig Sandle, The Pompadour at The Caledonian, Edinburgh
Prep Time Cook Time
15 minutes 30 minutes


Servings: 2 bannocks per person


  1. Blend all the bannock ingredients with a hand-blender to form a batter.
  2. To cook the bannocks, ladle the batter into a buttered frying-pan on a medium heat.
  3. Wait for bubbles to form on the surface (about 3 minutes) then turn and cook for a further 2 minutes.
  4. To caramelise the bananas, peel and chop into slices and cover with icing sugar.
  5. Place under a hot grill until the edges brown.
  6. To make the caramel sauce, heat the sugar and water together until it boils into a caramel.
  7. Then add the cream and milk, be careful as it will spit from the pan. Add a pinch of salt and return to the boil. Remove from heat.
  8. To assemble, place the bannocks on plates and arrange the caramelised banana slices around the edges to form circles.
  9. Place scoop of vanilla ice-cream in the centre of each and drizzle with caramel sauce.

Recipe notes

Chef Craig Sandle likes cooking a traditional bannock on Pancake Day to celebrate his Scottish heritage. Using one of Scotland's oldest and most famed sweet treats, he serves it with caramelised bananas, vanilla ice-cream and caramel sauce. Sounds heavenlicious, doesn't it?

I like to cook a traditional bannock on Pancake Day to celebrate my Scottish heritage.

- Craig Sandle

With over 20 years of experience in the restaurant industry and several accolades and awards, Craig Sandle is a dedicated and committed Edinburgh-born chef. He headed up Number One at the Balmoral Hotel for over nine years, and currently oversees the latest instalments of Chris and Jeff Galvin’s empire, The Pompadour by Galvin and Brasserie de Luxe at The Caledonian.

Visit to find out more about Craig Sandle and The Pompadour restaurant.

For more inspiring pancake recipe ideas, check out our Cook like a celebrity: great pancake recipes from your favourite Scottish chefs page.

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Aldona Krzemien

Content Editor at VisitScotland
Originally from Poland, she's now based in Edinburgh and can't imagine life without four things: travels, photography, fishing for antiques and haggis!