Mel and Mal's Choco Banana Pancakes

Ingredients
  • For the pancakes:
  • 125g plain flour
  • 1 heaped tbsp good quality cocoa powder
  • 1 large egg, lightly beaten
  • 1 tsp vegetable oil
  • 325ml milk
  • For the frying:
  • 1 tsp vegetable oil
  • 1 tsp butter
  • For the filling:
  • 3 bananas, peeled and sliced to the depth of a £ coin
  • The juice of one large lemon
  • Grated zest of 1 orange
  • For the hot sauce;
  • 1 tbsp cocoa powder
  • 2 tsp cornflour
  • 50ml milk
  • 50g dark chocolate, broken into bite size pieces 15g unsalted butter 175g maple syrup or golden syrup
  • 1/2 tsp vanilla extract

A totally delicious pancake, loved by kids and adults alike. Good enough to serve as a dessert anytime of year.

Rich chocolate sauce with sweet banana filling - what's not to like!

Serves : 4        Prep/Cooking Time : 20 mins

Tip : Add a few cherries for added luxury!

Instructions

Prepare the filling

Place the sliced banana pieces into a bowl.
Add the lemon juice and orange zest, making sure the bananas are well coated and put aside.

The Sauce

Mix the cocoa powder and cornflour together in a separate bowl.

Add the milk and mix until well blended together.

Put the chocolate, butter and golden syrup into a small saucepan, then over a gentle heat, stir until the chocolate has melted and you have a smooth mixture.

Add the cocoa mixture, bring to the boil, stirring constantly. Simmer for 1 minute, then blend in the vanilla extract, remove from the heat and set aside.

Make the Pancakes

Sieve the flour and cocoa powder into a mixing bowl and make a well in the centre. Add the egg and the oil and start whisking in little circles.

Add the milk little by little, bringing the "wall" of the flour into the centre gradually.When all the flour is incorporated, whisk until you have a smooth batter.

Pour the batter into a lipped jug and allow to rest for 20 minutes.

When you are ready to make the pancakes, heat up a shallow fry pan or crepe pan and add the butter and oil until foaming, then tip out the excess.

Pour in a little batter into the centre of the hot pan, tilt the pan to thinly coat the base.

Cook over a medium heat until the underside of the pancake is lightly browned and bubbles are appearing on the top then flip over and cook the other side, for about 2 minutes or until lightly browned.

Carefully slide the pancake out of the pan onto greaseproof paper and keep warm.
Repeat until all the batter has been used, and the pancakes are stacked between the paper.

Assembly Line

To assemble the pancakes, reheat the chocolate sauce for a couple of minutes.

Fill the pancakes with the bananas and fold in half.

Pour a little of the chocolate sauce over each pancake, a few cherries for the ultimate in decadence and dust with icing sugar.

Serve immediately.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES