Imagine this, during Round 1 of this MasterChef challenge you were divided into a team of three and your team has just cooked the winning dish, sending you all through to Round 2 – where one of you will win Immunity from Sunday’s Elimination.
As always, MasterChef has a surprise waiting, the winning team from Round 1 stepped into the MasterChef garden to discover three BBQs waiting for them. And not just any BBQs - these were 100% hydrogen powered BBQs! For this Round 2 challenge, the contestants needed to cook a BBQ dessert. The winning dish giving its maker Immunity from Sunday’s elimination.
We can’t wait to recreate this winning recipe at home, it looks delicious – we hope you enjoy it too.
Barbecue Buttermilk Pancakes with Miso Caramelised Bananas, Salted Miso Butterscotch Sauce, Walnuts and Chantilly Cream
Ingredients: (Serves 2)
Pancakes
- ¾ cup self-raising flour
- 1 tsp sugar
- 1 tsp cinnamon
- 175ml buttermilk
- ½ tbsp melted butter
- 1 tsp vanilla essence
- 1 egg, whisked
Chantilly Cream
- ½ cup thickened cream
- 1 tbsp icing sugar
- 1 tsp vanilla essence
Salted Miso Butterscotch Sauce
- 175g brown sugar
- 150g butter, cubed
- 65g crème fraiche
- 65g thickened cream
- ½ tsp salt
- 2 tbsp white miso
Miso Caramelised Bananas
- 2 bananas
- 2 tbsp butter, to cook pancakes
- 1/3 cup chopped walnuts and flowers, to garnish
Method:
1. To make the pancakes, sift the flour into a bowl and combine with the sugar and cinnamon. Add the remaining ingredients and combine, being careful to not over-mix. Cover with cling wrap and place in the fridge for 30 minutes.
2. For the Chantilly Cream, place the cream, sugar and vanilla into a large bowl and beat with electric beaters until stiff peaks occur. Place in a serving bowl.
3. For the Salted Miso Butterscotch Sauce, place all the ingredients, except the miso, into a saucepan and simmer until the sugar has dissolved.
4. Increase to a medium heat and allow to boil gently for 5 minutes until sauce has thickened, stirring often.
5. Remove from heat and whisk in the miso until well combined. Season to taste, adding more miso if desired. Decant into a pouring jug, reserving 4 tablespoons for the bananas.
6. For the Miso Caramelised Bananas, place a griddle pan over high heat.
7. Slice the bananas lengthways and using a pastry brush, slather the reserved butterscotch sauce onto the cut side of the banana, ensuring it is well coated.
8. When pan is hot, place the banana slices cut down onto the griddle and cook for 2-3 minutes until a dark, rich golden brown. Set aside.
9. To cook the pancakes, heat a large non-stick pan on medium-high heat and add 1 tablespoon of butter. Place three 10cm greased egg rings onto the pan and then scoop a portion of the batter into each egg ring. As batter starts to cook and the shape is formed, remove the rings.
10. Fry for 2 minutes or until bubbles start to appear then flip the pancakes and cook a further 2 minutes until lightly brown. Repeat with remaining batter.
11. To serve, arrange pancakes on a plate and place grilled bananas on top. Garnish with walnuts and flowers. Serve with butterscotch sauce and Chantilly cream. Garnish.
We are very proud to sponsor the MasterChef Australia kitchen. As part of our partnership, we have supplied biomethane to the MasterChef kitchen for Season 16 and hydrogen for the BBQ challenge seen in Episode 12.
If you would like to find out more about biomethane or hydrogen on the set of MasterChef Australia click here .
