Banana and Chocolate Pancakes

Banana and Chocolate Pancakes recipe by Annabel Karmel


Banana and Chocolate Pancakes

These Banana and Chocolate Pancakes are great for pancake day or brunch – you can use all milk chocolate, but it is more sugary so only use 1 tbsp of golden syrup.

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120 g plain flour
2 eggs
210 ml milk
60 g butter
50 g milk chocolate, chopped
50 g dark chocolate, chopped
100 ml double cream
2 tbsp golden syrup
2 banana, peeled and sliced


  1. Sift the flour and salt into a large mixing bowl, make a well in the centre and add the eggs. Use a whisk or wooden spoon to incorporate the eggs into the flour. In a separate bowl, mix together the milk and water, then gradually beat this into the eggs and flour mixture until the batter is smooth with the consistency of cream. Alternatively you can simply put all the ingredients into a blender and whiz for a minute.
  2. Melt the butter and stir two tablespoons of it into the batter. Pour the remaining butter into a bowl. Leave the batter to stand for five minutes.
  3. Using a pastry brush, brush the base of a heavy-based 18 cm frying with the melted butter. Get the pan really hot before pouring in the batter, then turn down the heat to medium. If the first pancake sticks, the pan isn’t hot enough. You will need about two tablespoons of batter for each pancake, and it’s a good idea to use a ladle so that the batter goes into the pan in one go. Tilt the pan quickly until the base is covered with a thin layer of batter.
  4. Cook over a moderate heat for about a minute until you can see the pan through the batter and the edges begin to lift. Slide a palette knife under the pancake and flip it over. Cook the second side for about 30 seconds.
  5. Brush the pan with melted butter each time before adding the next lot of batter.
  6. Put the chocolate, cream and syrup in a small bowl and melt in the microwave in 15 seconds bursts, stirring well in between, or over a pan of simmering water, stirring occasionally and making sure the bowl does not touch the water.
  7. Arrange sliced banana over half of each pancake. Fold the empty half of the pancake over so the banana is wrapped inside the pancake. Transfer to plated and spoon over the chocolate sauce. Serve with vanilla ice cream or whipped cream.
  8. You can make the pancakes in advance and freeze them or store them in the fridge for a couple of days, interleaved with greaseproof paper and covered with clingfilm. To reheat, preheat the oven to 180°C/350°F/Gas mark 4. Stack the pancakes on a heatproof plate and cover with foil. Warm in the oven for about 10 minutes. Alternatively you can reheat them in the microwave.

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