Chocolate-filled pancakes with caramelised bananas

Chocolate-filled pancakes with caramelised banana

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 25 mins Cook: 30 mins

More effort

Serves 4

These fluffy, American-style pancakes have a hidden chocolatey centre and soak up the maple syrup like sponges 

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal797
  • fat37g
  • saturates12g
  • carbs94g
  • sugars57g
  • fibre6g
  • protein18g
  • salt14g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g self-raising flour
  • 1 ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 tbsp golden caster sugar
  • 3 large eggs
  • 25g melted butter, plus extra for cooking
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • drizzle of vegetable or sunflower oil
  • 200g chocolate hazelnut spread
  • 2 large bananas, peeled and thickly sliced on an angle
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • maple syrup and 4 tbsp toasted, chopped hazelnuts, to serve

Method

  1. To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.

  2. Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide – leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.

  3. When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.

  4. Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
l_dommett
1st Mar, 2017
3.8
First time I had tried making American style pancakes. These were delicious. I confess I was too lazy to caramelise the bananas but the dresh fruit-hot nutella combo is great.
viccichick
28th Feb, 2017
3.8
i love pancake day! these were amazing.
qudek
27th Jul, 2016
5.05
Me and my 8 years old son have just made and tasted them...The best pancakes ever! I added some strawberries to mine and it was delicious. Highly recomended!
jessica13
4th Mar, 2016
5.05
These are so easy to make - light, fluffy & very yummy, the melting chocolate in the middle is just the icing on the cake. Agree that a side order of some tart raspberries & cooling natural yoghurt make these pancakes a real treat for a weekend brunch...
jessica13
4th Mar, 2016
5.05
These are so easy to make - light, fluffy & very yummy, the melting chocolate in the middle is just the icing on the cake. Agree that a side order of some tart raspberries & cooling natural yoghurt make these pancakes a real treat for a weekend brunch...
dlockhart
21st Feb, 2016
5.05
These are awesome and even my "I don't like pancakes" boyfriend ended up having seconds! I like to serve them with some raspberries and natural yoghurt to offset the sweetness.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.