| Created by | Spinneys |
| Prep time | 35 minutes |
| Cook time | 10 minutes |
| Cuisine | Middle Eastern |
| Special Occasion | Mothers day |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4. Sift the flour and baking powder into a bowl.
2
Whisk in the egg, milk, vanilla and melted butter until smooth. Allow the batter to rest for 30 minutes.
3
Cook pancakes in a lightly buttered non-stick pan until golden on both sides. Place phyllo sheets onto a baking tray, brushing each sheet with melted butter.
4
Stack 4 layers together and cut to roughly the size of the pancakes. Bake for 8–10 minutes until crisp and golden.
5
To assemble, stack pancakes with layers of crisp phyllo, toasted pistachios and walnuts. Add sliced banana between the layers and drizzle generously with honey.
6
Serve immediately.
