It’s almost that time of year again, Pancake Day! With so many yummy pancake combinations out there it’s hard to know which one to pick. Chocolate and banana is our favourite – why not follow this recipe and give it a go?!
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Makes 12 pancakes
Ingredients
- 120g plain flour
- 2 large eggs
- 300ml milk
- butter (to lightly grease the frying pan)
- nuttella (or any chocolate spread)
- 2 bananas
Method
- Put 120g flour, 2 eggs and 300ml milk into a large bowl or jug and whisk roughly until it becomes a smooth batter.
- Lightly grease a frying pan with butter and set over a medium heat.
- When the pan is hot, add a ladle of mixture and let it fill the pan to make a circle.
- Cook the pancakes for about 1 minute on each side, or until they are golden brown.
- While your pancakes are cooking, heat the chocolate spread in the microwave for 30 seconds.
- Once your pancakes are ready, slice the banana over them, drizzle as much chocolate as you desire and enjoy!
Chef’s Tips
Setting your mixture to the side for 30 minutes before cooking will make them fluffier.
If you don’t have a microwave you can also heat your chocolate spread bain-marie style. For this you simply simmer some water in a pan with a bowl resting on the pan over the water, and let the chocolate spread heat up and melt in the bowl.
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We would love to see your pancake pictures, tag us on social media (@Bouncebackfood) and use the hashtag #myperfectpancake.
You will also find loads more recipes in the Let’s Cook section of the website.
