Decadent chocolate and banana pancakes

Decadent chocolate and banana pancakes

By
From
From Pasta to Pancakes
Makes
4
Photographer
Claire Peters

The combination of chocolate and banana in a hot pancake is unbeatable. Perfect to get everyone in the party mood. In the summer throw in a few red berries and it’s a whole new story.

Ingredients

Quantity Ingredient
200g plain flour
2 large eggs
600ml milk
1/2 tablespoon sugar
100g butter
110g chocolate spread
2 bananas, sliced

Method

  1. Sieve the plain flour in a large mixing bowl and make a well in the centre of the flour. Break the eggs into the well then add the milk.
  2. Whisk well, making sure there are no lumps.
  3. Melt 50 g butter in a non-stick frying pan over a medium heat. Add a ladleful of batter.
  4. Swirl the batter to the edges of the pan and then return it to the heat for 1 minute to cook. Flip the pancake over and then cook for 1 minute more. Tip out onto a plate.
  5. Spread each pancake with 2 tablespoons of chocolate spread.
  6. Sprinkle with banana slices, using half a banana per pancake.
  7. Roll up and eat!

Optional extras:

  • Some chopped fresh mint would be gorgeous here, as would some mini marshmallows, raspberries, or strawberries.

Serving suggestions:

  • I am a huge fan of chocolate and strawberries or raspberries, so I’d quite like a few of those in my pancake, too.

Leftovers:

  • Keep any leftover batter, covered, in the fridge for up to 2 days.
Tags:
student cooking
easy
healthy
budget
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