This recipe is a heavenly stack of fluffy chocolate pancakes layered with banana slices and drizzled with a rich, homemade caramel sauce. Topped with a generous dollop of softly whipped cream and a sprinkle of dark chocolate, each bite is a perfect balance of textures and flavours that will leave you wanting more.
Ingredients:
- 1 1/2 cups (225g) all purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/4 cup (25g) good quality cocoa powder, sifted, plus extra for serving
- 1/4 cup (55g) caster sugar
- 4 eggs, separated, plus 1 extra egg white
- 1 1/2 cups (375ml) buttermilk
- 50g unsalted butter, softened
- 300ml heavy cream, whipped to soft peaks
- 3 bananas, thickly sliced
- Chopped dark chocolate (70%), to serve
For the caramel:
- 1 cup (220g) caster sugar
- 100g salted butter, chopped
- 1/2 cup (125ml) single cream
Method:
For the caramel, place the sugar and 2 tablespoons of water in a small saucepan over a medium heat. Swirl to dissolve the sugar, then cook for 6-7 minutes or until golden. Remove from the heat and carefully stir in the butter and cream. Allow to cool to room temperature.
To make the pancakes, mix the flour, baking powder, cocoa, sugar, egg yolks and buttermilk in a bowl. In a separate bowl, whisk the egg whites to soft peaks. Fold a third into the mixture to loosen, then fold in the rest.
Heat a little butter in a non-stick frying pan over a medium-low heat. Working in batches, add 1/2 cup (125ml) of 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 the rest of the batter, adding more butter if necessary.
Stack the pancakes with the whipped cream and banana. Drizzle with caramel sauce, sprinkle with dark chocolate and dust with cocoa. Serve immediately.
