4
banana pancakes with chocolate fudge sauce
ingredients
pancake batter
15g (6oz) plain flour
a pinch of salt
tsp caster sugar
large free range eggs and 1 egg yolk
150ml (5fl oz) each of milk and water,
mixed
tbsp melted, unsalted butter, plus
extra for cooking the pancakes
filling
115 (4oz) cream cheese
150g (5½oz) greek yogurt
tbsp runny honey
large ripe bananas, peeled and finely
sliced
chocolate sauce
115g (4oz) unsalted butter
115g (4oz) light muscovado sugar
5g (1oz) cocoa powder
4 tbsp golden syrup
150ml (5fl oz) single cream
to serve
1- bananas (optional)
serves 6
1. For the pancake batter, sift the flour into
the blending jug and add the salt, sugar,
eggs and yolk and pour into your blender
jug. Press the Batter button and wait
until the program finishes.
. Allow the batter to stand in the blending
jug in a cool place for an hour. Just
before using the batter, add the melted
butter and press the pulse button a
couple of times to mix in the butter.
. Heat a little butter in your pancake pan,
swirling it around to coat the sides of
the pan. Pour in just enough batter to
run over and cover the base of the pan.
Cook until golden underneath then turn
the pancake over with a palette knife and
cook for a minute or so longer. Remove
the pancake from the pan and keep it
warm while you make the rest of the
pancakes using all of the batter. You need
1 pancakes.
4. Mix together the cream cheese, yogurt
and honey and beat until smooth.
Carefully fold in the sliced bananas.
Divide the filling between the pancakes
and carefully roll them up making sure
your filling goes right to the end of the
pancake when it’s rolled up. Allow
pancakes per person and arrange on a
warmed serving plate.
5. Finally, prepare the chocolate sauce.
Beat the butter, sugar and cocoa powder
together, then place in a saucepan with
the golden syrup and cream. Place the
method