Categories
 5Mins Prep Time |
 15Mins Cook Time |
 BeginnerSkill Level |
people
Ingredients
Pancakes
- 135 g Plain Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 tbsp Caster Suagr
- 130 mls Milk
- 1 Large Egg Lightly Beaten
- 2 tbsp Melted butter (Allowed to cool slightly) OR olive oil, plus extra for cooking
Chocolate Sauce
- 200 g dark chocolate
- 150 ml double cream
- 50 ml Milk
- 25 g Unsalted butter
- 4 Bananas
- 8 Nuts
Cooking Instructions
- Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
- Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
- Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
- Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
- To make the chocolate sauce, put the chocolate, 150ml of the cream, milk and butter in a heatproof bowl, one that fits snugly over a pan of barely simmering water. Melt together, being careful not to overheat then remove from the hob and gently stir to combine.
- While the chocolate is melting, lightly whisk the rest of the cream to soft peaks.
- Divide the warm pancakes between 4 serving plates.
- Drizzle the warm choclate sauce over the pancakes.
- Slice the bananas and lay on top of the pancakes.
- Cursh the nuts and sprinkle over the pancakes. (2 nuts per serving)