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Method:
Make the pancakes. Put the comflour in a
saucepan and blend in the sugar and egg until smooth. Stir in the
milk. Bring to the boil and cook for 2 minutes, stirring all the time,
until thickened and smooth. Place a circle of wet greaseproof (waxed)
paper over the top to prevent a skin forming and leave until cold.
Thinly slice the bananas and toss in a little lemon juice. Stir into
the cold custard with the nuts. Place one pancake on a serving plate
and spread with a quarter of the jam. Top with a second pancake and
add a third of the banana custard. Repeat the layers, finishing with a
pancake. Dust the top of the stack with icing sugar and serve cut into
wedges.
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