CHOCO BANOFFEE PANCAKES

Fluffy chocolate pancakes meet banana and rich caramel sauce in this decadent recipe

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

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.