Chocolate Banana Pancakes with Ginger Maple Syrup
In truth I am a huge fan of thin crepes heavily dosed with sugar, but like these delicious Nigella Lawson recipe hotcakes I made last year, this recipe yields a soft and fluffy stack of pancakes. Sweetened with banana and chocolate, the pancakes benefit well from the addition of the sweet heat from a ginger infused maple syrup (the latter being an obligation for me at least with pancakes such as these). In 10 minutes you have a lovely pancake. Why not try it for brunch or tea?
- 250g plain flour
- 1 tsp baking powder
- 2 free-range eggs
- 250ml semi skimmed milk
- 2 bananas
- 1-2 tbsp sunflower oil
- 50g chopped dark or milk chocolate
- maple syrup and pieces of chopped crystallised ginger, to serve (adjust quantity to your taste)
- Put all the ingredients other than the chocolate oil, maple syrup and ginger into a food processor
- Blend until a smooth batter is obtained
- Stir in the chopped chocolate
- Heat the maple syrup in a small saucepan on low heat with the crystallised ginger, simmer it for a few minutes and then take off the heat and allow the ginger to continue to infuse the syrup
- In the meantime, using a little bit of the oil at a time, spoon the batter into a hot frying pan to make thick pancakes of the size you prefer. You will need to wipe down the pan with a kitchen towel in between each batch to remove any chocolate leaks as they would burn.
- Fry the pancakes until lightly browned each side and then spoon over the ginger maple syrup.
I am adding this to the one ingredient linky that I host with Laura where this month’s theme is bananas