Banana and Chocolate Pancakes
Makes 12-16
Ingredients:
125g / 4 ½ oz plain flour
2 good pinches of salt
2 medium Happy Eggs
1 tbsp melted butter
300ml / 1/2pt milk
Sunflower oil to grease the pan
2 ripe bananas
100g / 3 ½ oz dark chocolate grated
500g / 1lb 2oz vanilla ice cream tub
1 bottle of Yuzu juice (available from Asian stores)
Method:
Place the flour and salt in a food processor and add the eggs, butter and half of the milk.
Whiz until smooth and creamy, scraping down the sides once or twice to dislodge any lumps or stray pockets of flour. With the motor running mix in the remaining milk.
Leave the batter to rest for 30 minutes.
While the mix is resting peel and slice the banana’s on a slant about 5mm thick, sprinkle with a little of the sugar in a non-stick pan over a medium heat place the banana slices allow to caramelise on one side then turn over and repeat the process then pour over the pancake mix and allow to cook for about 1 minute or until the mix sets then sprinkle in the chocolate and fold over remove from the pan and place onto the serving dish.
Take the ice cream and drizzle in a little yuzu juice then check the taste add a little more if needed scoop and place on top of the pancake and serve.
Tagged in James Martin Recipes