Chocolate Chip Pancakes with Caramelised Banana
SERVES 2
Pancake Day comes but once a year (sadly) but these scrumptious stacks make an extra-special breakfast treat whenever you fancy indulging yourself.
Ingredients
For the pancakes
- 200g self-raising flour
- 25g sugar
- 2 tsp golden syrup
- 1 egg, beaten
- 250ml milk
- Guittard Extra Dark Chocolate Chips
For the bananas
- 55g caster sugar
- ½ tsp vanilla essence
- 1-2 tbsp hot water
- 2 bananas, peeled and sliced
- Knob of butter
To serve
- Chopped hazelnuts
- Chocolate chips
- Maple syrup
Instructions
- To make the pancake batter, add the flour, sugar and golden syrup to a large jug, add the egg and then gradually add the milk, whisking constantly to create a smooth batter. Add a handful of chocolate chips and mix gently until evenly spread through the batter.
- For the caramelised bananas, gently heat the sugar, vanilla essence and water in a saucepan until the sugar melts and the mixture forms a caramel. Add the banana slices to the pan and shake to coat them in the caramel, then add the butter and heat for another 1-2 minutes. Set aside.
- Place a non-stick frying pan on a high heat. Add a very small amount of butter and heat until smoking.
- Spoon enough batter mix into the pan to make pancakes about 12cm across, leaving a 1cm gap between each – you should be able to make two pancakes at once.
- Cook until the top surface of each pancake is completely covered with bubbles, then turn over and cook the other side for about a minute. Remove from the pan and repeat until all your batter is used – depending on the size of your pan, you should have 10 pancakes in total.
- Starting with a pancake on the bottom, layer up the stacks by alternating pancakes with layers of caramelised banana slices, using five pancakes for each stack. Finish with a topping of bananas, a sprinkling of chopped hazelnuts and chocolate chips, and a drizzle of maple syrup.