Chocolate, hazelnut and banana pancakes
On Pancake day or for special breakfasts these chocolate, hazelnut and banana pancakes are always welcomed. Sometimes I fry the banana slices in brandy or maple syrup, sometimes I marinate them in Amaretto or orange juice. I use dairy-free cream and hazelnut milk, but normal dairy would work too.
Ingredients
Method
- Put the flour and salt into a bowl. Make a well in the middle and pour in the milk and eggs. Whisk until you have a smooth batter.
- Add the oil and mix well. Rest for 15 minutes.
- While the batter is resting, dry toast the hazelnuts, set aside.
- Put the chocolate, broken into pieces, into a thick glass bowl. Put this over a pan of simmering water – making sure the base of the glass doesn’t touch the water. When the chocolate has melted add the vanilla, sugar and half of the cream. Set aside.
- Cut the banana into thin slices, then squeeze the lemon juice over them. Set aside.
- Dip a piece of kitchen paper in oil. Using this, grease the inside a pancake pan or frying pan. Heat the pan over a medium heat for about one minute.
- Add a ladleful of batter to the pan, swirling it round the pan to spread out evenly.
- Cook the pancake for about 30–40 seconds, until golden. Using a palette knife, turn the pancake over and cook the other side for 30–40 seconds again. Transfer it to a large plate.
- Repeat the above. You should get about 4 pancakes.
- Spread some chocolate sauce on half of the pancakes, then add some banana slices and chopped hazelnuts. Fold them in half and half again.
- Add the other half of the cream to the chocolate sauce (together with a drop brandy perhaps) and heat it slightly over the pan of water.
- Pour this sauce over the pancakes, then scatter some hazelnuts on top and serve immediately.