Baking

Banana and Chocolate Pancakes

cook 20 mins
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Ingredients
  • 125 g (4 oz) self-raising flour
  • 75 g (3 oz) wholemeal plain flour
  • 2 teaspoons baking powder
  • 50 g (2 oz) soft light brown sugar
  • 2 large eggs, lightly beaten
  • 125 ml (4 fl oz) milk
  • 2 tablespoons Irish cream liqueur or milk
  • 2 small, ripe bananas, roughly mashed
  • 50 g (2 oz) milk or plain dark chocolate chips
  • 15 g (1/2 oz) butter
  • vegetable oil, for frying
  • vanilla ice cream
  • warmed chocolate sauce (optional)
Directions
  • Sift the flours and baking powder into a large bowl, then stir in the sugar and make a well in the centre. Whisk together the eggs, milk and liqueur, if using, in a jug, then pour into the well. Whisk together, gradually incorporating the flour from the edges until the batter is smooth. Stir in the mashed bananas and chocolate chips.
  • Heat the butter and a little oil in a large, nonstick frying pan, add small ladlefuls of the batter and cook for 2–3 minutes until bubbles start to appear on the surface, then flip over and cook for a further 30–60 seconds until golden. Repeat with the remaining batter to make about 20 small pancakes, adding more butter and oil to the pan if necessary.
  • Serve warm with scoops of ice cream and drizzled with warmed chocolate sauce, if liked.
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