These fluffy, chocolate filled pancakes are sure to be a winner with the whole family. Serve with homemade caramelised banana and, for an extra treat, a spoonful of Bennett’s Clotted Cream Ice Cream. These sweet pancakes make an ideal pudding to serve on Shrove Tuesday.

Pick up a tub of Bennett’s Ice Cream from our Farm Shop.

Ready in: 1 hour

Serves: 4

Ingredients

200g self-raising flour
1 ½ tsp baking powder
3 tbsp golden caster sugar
3 eggs
25g butter, melted
200ml milk
Splash of vegetable oil
200g chocolate spread
2 large bananas, peeled and sliced

Method

1. First, prepare the pancake batter. Mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl, using a hand whisk. Make a well in the centre and add the eggs, melted butter and milk. Whisk the wet ingredients together in the centre of the bowl before gradually incorporating the dry ingredients. Whisk well until a thick, smooth batter is formed, then pour into a jug.

2. Heat the oven to its lowest setting and put two baking trays in to keep the pancakes warm as they’re cooked.

3. Add some butter and a splash of oil to a large, non-stick frying pan and heat. When the butter is foaming, pour rounds of batter into the pan (around 8cm wide). Leave space between them as they will expand as they cook. Dollop a teaspoon of chocolate spread into the centre of each pancake and top with a small amount of batter so it’s covered. Continue to cook for another minute or two before flipping. Cook for a further minute on the other side. When golden, transfer to a baking tray and keep warm in the oven. Repeat until all the batter is used up.

4. Once the pancakes are cooked, caramelise the bananas. Wipe the frying pan clean and scatter the remaining sugar in it. Heat the sugar until it starts to bubble and turn to caramel. Add the bananas and coat them in the caramel. If the sugar hardens, add in a drop of water and bubble for 30 seconds until it becomes syrupy.

5. Serve the pancakes stacked between pieces of caramelised banana. Drizzle with maple syrup or serve with a scoop of Bennett’s Clotted Cream Ice Cream for an extra indulgent treat.