CakePia Recipe
Pancakes with Banana and Cream Filling  
World Traditional Recipe スイス
使用器具 泡立て器 ふるい・こし器 フライパン            

May 7, 2008
Swiss style cake. A banana is used in this recipe, but you can make them with different fruit in season. To roll the pancakes easily, try using plastic wrap.
●Preparation Tip
●Sponge Batter

Photo #1

Photo #2

Photo #3
Melt butter over heat.

Combine eggs and sugar in a bowl. Beat the mixture while heating over low heat or by double boiling. When it becomes lukewarm, remove from the heat and keep beating until it thickens. (Photo #1)

Stir in flour and the melted butter, in that order.

Pour the batter into a heated frying pan and shape it into a 1cm-thick circle. Cover and cook on low for about 5 minutes. (Photo #2)

When the bottom is browned, flip and lightly brown the other side.

When cooked, cover with plastic wrap and allow to cool. (Photo #3)


Photo #1
1. Combine cream and sugar in a bowl. Beat until stiff peaks form.

Generously spread the cream over the cooled pancakes, place banana slices and roll up the pancakes loosely. (Photo #1)

Servings per Recipe Calories per Serving Ready In
4 pancakes  0kcal 70 minutes
Sponge Batter
whole egg 100g 
sugar 70g 
cake flour 60g 
butter 20g 
- Sift flour.

whipping cream 100g 
sugar 7g 
banana 1