This recipe is courtesy of Sainsbury’s magazine and went down an absolute storm with the kids this weekend!! Also, surprisingly, I even liked it and I can quite happily live without chocolate…I know weird, A woman that doesn’t like chocolate!!!
Anyway, back to the recipe!! I made these in our fabulous family skillet and, as you can see, I managed to cook 6 or 7 pancakes at a time. The only problem I had was that the second batch cooked quicker than the first (which I really should have known!) so they were slightly more black than they should have been but were all consumed rapidly nonetheless!!!
150g plain flour
2 tsp baking powder
2 tbsp caster sugar
2 large eggs
150g creme fraiche, plus extra to serve
100g milk chocolate chips
butter and veg oil for frying
2 large bananas
cocoa powder and/ or icing sugar for dusting
- Put the flour, baking powder, and sugar in a Classic Batter Bowl, stir together and make a well in the centre. Lightly beat the eggs in a Prep Bowl then pour into the well.
- Stir the mixture together using Small Mix ‘N Scraper, then gradually whisk in the creme fraiche to make a thickish batter. Finally, stir in the chocolate chips.
- Heat a knob of butter and 1 tbsp of veg oil in skillet and , when sizzling, fry tablespoonfuls of the batter over a medium heat. Fry a few pancakes at a time for 2-3 mins on each side. Keep them warm in a low oven while you fry the rest. If the butter and oil get a little dark, wipe out the pan and add more before continuing to fry.
- Serve the pancakes hot, layered with sliced banana, topped with creme fraiche and dusted with a little cocoa powder and/ or icing sugar.