Chocolate and banana pancakes
Difficulty: A wee bit harder
Time: 15 minutes plus 20 minutes cooking
Normally on Pancake Day when we make crepe style pancakes and then add something simple like jam, lemon juice or nutella. They’re tasty and ideal when you’re cooking for a family as everything can choose their topping but I’ve seen loads of recipes for really delicious looking pancakes and couldn’t resist trying them.
Pancakes are also ideal for little kids to help with – they do all the measuring and mixing of the batter and, if you trust them enough, can even help flip a few (just like Peppa Pig does as my two pointed out!) This recipe for chocolate and banana pancakes came from my BBC Good Food calendar and was as tasty as you’d expect pancakes stuffed with Nutella to be.
200g (1 2/3 cups) self-raising flour
1 ½ tsp baking powder
Pinch of salt
1 tbsp caster sugar
3 eggs, large
25g (2 tbsp) butter, plus extra for cooking
200g chocolate hazelnut spread
2 large bananas
2 tbsp caster sugar
maple syrup to serve
Make the pancake batter
Mix the dry ingredients
Get your little chef to help you measure the flour (200g), baking powder (1 ½ tsp), sugar (1 tbsp) and salt out into a large mixing bowl.
Add the wet ingredients
Measure the butter (25g) into a bowl and pop in the microwave to melt (or do it in a pan on the hob). If you’ve got digital scales change them to the ml setting. Get your child to help you measure out the milk (200ml). Crack in the eggs. We did them in a small bowl first in case we cracked in shell, and then added them to the milk.
Make a well in the centre of the flour and add the milk, butter and eggs. Whisk the wet ingredients together and then begin incorporating all the flour in until you have a nice thick, smooth batter. This is a great task for little ones to help with and good if you have two chefs who are happy to take turns whisking.
Cook the chocolate and banana pancakes
Pour the pancake batter into a jug to make it easier to add to the pan.
Turn your oven on low, and put a baking tray in to keep the pancakes warm as you’re cooking them.
Heat a small knob of butter and a little drizzle of oil in a non-stick frying pan. When the butter starts to bubble, pour in the pancake batter. We poured circles that were roughly 8cm wide and were able to fit 2 or 3 in the pan.
Add a teaspoon of chocolate spread to the centre of each pancake, then pour a tiny bit of batter on top just to cover the chocolate. If your chocolate spread is a little hard, like ours, take some from the jar and blast it in the microwave briefly just to soften it and make it easier to add to the pancakes.
Cook on a medium heat for a minute or two until the bottom is a nice golden brown. Carefully flip the pancake over and cook for another minute or so.
Once they’re ready, pop them on a baking tray in the oven to keep warm while you cook the rest.
Depending on how old your kids are, or how much you trust them around heat, they could help you pour the pancake mixture out or flip them over. If they’re too little, get them working on the next step while you’re cooking the pancakes.
Cook the bananas
When you’re finished cooking the pancakes (or while you’re cooking them), get your little one to peel and chop the bananas diagonally into large chunks.
Add the sugar (2 tbsp) to a pan and heat it until it melts and starts to bubble. When it is a nice deep amber colour, add the bananas to coat them. If the sugar becomes hard, add a little maple syrup or water and cook for 30 seconds or so until it turns syrupy again.
Serve the pancakes
Stack the pancakes with some banana pieces between the layers and more on top. Drizzle over some maple syrup to serve.
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