Chocolate Dessert

Choc banoffee pancakes

Name: Choc banoffee pancakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 cups (225g) self-raising flour, sifted; 1/2 tsp baking powder; 1/4 cup (25g) good-quality cocoa powder, sifted, plus extra to serve; 1/4 cup (55g) caster sugar; 4 eggs, separated, plus 1 extra eggwhite; 1 1/2 cups (375ml) buttermilk; 50g unsalted butter, softened; 300ml thickened cream, whipped to soft peaks; 3 bananas, thickly sliced; Chopped dark (70%) chocolate, to serve; 1 cup (220g) caster sugar; 100g salted butter, chopped; 1/2 cup (125ml) pure (thin) cream

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by Charlotte Binns-McDonald

May 15, 2017

Fluffy chocolate pancakes meet banana and rich caramel sauce in this decadent recipe. Go on, you know you want to.

1 1/2 cups (225g) self-raising flour, sifted
1/2 tsp baking powder
1/4 cup (25g) good-quality cocoa powder, sifted, plus extra to serve
1/4 cup (55g) caster sugar
4 eggs, separated, plus 1 extra eggwhite
1 1/2 cups (375ml) buttermilk
50g unsalted butter, softened
300ml thickened cream, whipped to soft peaks
3 bananas, thickly sliced
Chopped dark (70%) chocolate, to serve

Caramel

1 cup (220g) caster sugar
100g salted butter, chopped
1/2 cup (125ml) pure (thin) cream

Method

1.

For the caramel, place sugar and 2 tbs water in a small saucepan over medium heat. Swirl to dissolve sugar, then cook for 6-7 minutes or until golden. Remove from heat and carefully stir in butter and cream. Cool to room temperature.
2.

To make the pancakes, combine the flour, baking powder, cocoa, sugar, egg yolks and buttermilk in a bowl. In a separate bowl, whisk the eggwhites to soft peaks. Fold one-third into the batter to loosen, then fold through remainder.
3.

Heat a little butter in a non-stick frypan over medium-low heat. In batches, add 1/2 cup (125ml) batter to the pan for each pancake. Cook for 2 minutes or until bubbles appear on the surface, then flip and cook for a further 2 minutes or until cooked through. Cover and keep warm while you repeat with remaining batter, adding more butter as needed.
4.

Layer the pancakes in stacks with the whipped cream and banana. Drizzle with the caramel sauce, scatter with dark chocolate and dust with cocoa. Serve immediately.