Pancake Day is approaching, so we have put together a delicious Chocolate, Banana and Honey pancakes recipe. These fluffy American style pancakes have a delicious hidden chocolate filling. Topped with caramelised banana, Becketts Farm honey and toasted hazelnuts, they make an indulgent Pancake Day treat. The pancake toppings can be adapted to whatever you may fancy. Why not try our banana curd or mixed berries from our Greengrocers and clotted cream.
Ready in: 60 minutes
200g self-raising flour
25g melted butter, plus a little extra for cooking
3 large eggs
3 tbsp golden caster sugar
2 large bananas, peeled and thickly sliced
1 ½ tsp baking powder
A jar of chocolate spread
Drizzle of vegetable oil
Becketts Farm honey
Toasted chopped hazelnuts, to serve
1. Start making the pancake batter by mixing the flour, baking powder and 1 tbsp sugar in a large mixing bowl. Make a well in the centre of the dry ingredients and add the milk, melted butter and eggs. Whisk together until combined, starting in the middle then slowly incorporating the dry ingredients until you have a smooth batter. Transfer the batter into a jug and leave to one side. Then heat the oven to the lowest temperature and heat a couple of empty baking trays to keep the pancakes warm after cooking.
2. Using a large frying pan, heat a drizzle of oil and a knob of butter. Once the butter is foaming, start to pour spoonfuls of pancake batter into the pan. Each spoonful should look approximately 8cm wide, but make sure to leave space between each pancake as they will expand whilst cooking. Whilst the pancakes are in the pan, pour a teaspoon of chocolate spread into the middle of each one, then top with another bit of pancake batter so that it is covered. Carry on cooking for another 1-2 minutes, by which time the pancakes should be golden brown underneath. Flip the pancakes and cook for another minute or two on the other side. Transfer the cooked pancakes onto a baking tray and keep warm in the oven until they are all cooked.
3. Next, caramelise the banana. Use a frying pan to melt 2 tbsp sugar, heating until it becomes a deep amber colour. Toss in the banana slices and coat them in the caramel. If the sugar hardens too soon, drizzle in a small amount of water or honey.
4. Remove the pancakes from the oven and stack them with banana pieces between each layer and a few extra on top. Finish with a drizzle of honey and a scatter of hazelnuts.