About the bake
Jazz up the traditional pancake with a hint of chocolate and serve with bananas, cream and chocolate sauce. This is definately a dish for a chocoholic.
For those of you who prefer fruity pancakes, give our blueberry and ricotta pancakes a try!
Method
Step 1:
Place the flour, cocoa and sugar in a mixing bowl and add the egg. Beat well gradually adding the milk until the mixture is smooth, thick and creamy.
Step 2:
Heat a small frying pan, non stick if possible, until really hot, then turn down the heat to medium. Drizzle the pan with a tiny amount of oil and add a large spoonful of pancake mixture, swirling the pan to coat the surface. Allow to cook for 1-2 minutes until brown then toss the pancake or use a palette knife to flip the pancake over. Cook until lightly browned . Stack on a plate, covered with cling film and a clean tea towel to keep warm or serve immediately.
Step 3:
To serve, whip the cream until it just holds its shape, then place in a piping bag with a large star shaped nozzle. Fold the pancakes in half on warmed plates, pipe a little cream inside each one, top with sliced bananas and drizzle with chocolate sauce. Serve immediately.
Ingredients
- 100g Allinson's plain white flour
- 1 tbsp Cocoa powder
- 1 tbsp Billington's Unrefined Golden Caster Sugar
- 1 Free range egg
- 200ml Whole milk
- 300ml Whipped double cream
- To serve Treat chocolate sauce
- To serve Chocolate sprinkles
- 2 Bananas (peeled & sliced)
- 100g Allinson's plain white flour
Recipe Reviews
this was really good my friend and i really enjoyed it
Ingredients
- 100g Allinson's plain white flour
- 1 tbsp Cocoa powder
- 1 tbsp Billington's Unrefined Golden Caster Sugar
- 1 Free range egg
- 200ml Whole milk
- 300ml Whipped double cream
- To serve Treat chocolate sauce
- To serve Chocolate sprinkles
- 2 Bananas (peeled & sliced)
- 100g Allinson's plain white flour