Pancake Day recipe: Banana chocolate chip Pancake stack

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No matter whether or not you're giving something up for Lent this year, you deserve the best possible pancakes on Tuesday 9th February - Shrove Tuesday, or more affectionately known as Pancake Day.

While pancakes were traditionally eaten on Shrove Tuesday to use up the rich and indulgent goods like eggs and milk before the season of Lent kicked off, the tradition lives on, and we couldn't be happier about it. We paid a visit to the Living Kitchen at Bentalls Kingston where cooking and kitchenware expert Malcolm Harradine showed us how to whip up the most delicious and decadent pancakes for when Tuesday rolls around...

 

Ingredients

For the pancakes:

225g plain flour
1.5 tsp baking powder
50g caster sugar
1 egg, lightly beaten
1 tbsp melted butter
300ml milk
1 banana, sliced
50g milk or white chocolate chips

For the fudge sauce:

1 tbsp cocoa powder
2 tsp cornflour
3 tbsp milk
40g dark chocolate
15g unsalted butter
175g golden syrup
1 tsp vanilla extract

For frying:

Vegetable oil
Unsalted butter

Method

For the batter:

 

  1. Sieve the flour and the baking powder into a mixing bowl.
  2. Add the caster sugar and mix in well, then make a well in the centre of the mixture.
  3. Add the egg and the melted butter and gradually beat the egg and butter in small circles, slowly bringing the outer "wall" of flour into the mix. Continue to beat until all the flour is beaten in and you have a smooth batter.
  4. Stir chocolate chips into the mixture.
  5. Tip into a lipped jug and allow to rest for 20 minutes.

For the fudge sauce:

 

  1. Mix the cocoa powder and the cornflour together until smooth.
  2. Add the milk and mix well together until well blended together.
  3. Put the chocolate, butter and golden syrup into a saucepan.
  4. Over a gentle heat, stir until the chocolate has melted and you have a smooth mixture.
  5. Add the cocoa powder and bring to a boil, stirring constantly.
  6. Simmer for one minute, then blend in the vanilla extract.
  7. Remove from the heat and set aside.

For the pancake stacks:

 

  1. Heat a griddle pan or large fry pan over medium heat.
  2. Heat up 1 tsp oil and 1 tsp butter until it foams. Swirl around the pan then pour off the excess.
  3. Using an ice cream scoop, place three individual scoops of batter into the pan, leaving space around each pancake (pancakes should be about 3" in diameter).
  4. Cook for a few minutes until you see bubbles on the surface and the pancake is light golden brown underneath.
  5. Turn over each pancake then cook for a further minute until light and golden brown.
  6. Remove from the pan and keep warm, then repeat with the remaining batter to make about 12 pancakes.

To serve:

 

  1. Fry the sliced banana in the pan until warmed and slightly golden.
  2. Stack 3 pancakes on each plate with banana slices between each layer.
  3. Serve with the hot chocolate sauce.
  4. Dust with either sifted icing sugar or cocoa powder (optional).

Get your supplies at fenwick...

Get your measurements right to make the most perfect pancake batter with a stylish set of scales, such as our favourites from Mason & Cash.

Mason & Cash Scales, £25; Available at Bentalls Bracknell

Make pouring batter into your frying pan a piece of cake with a batter jug.

Mason & Cash Batter Jug, £18; Available at Bentalls Bracknell

If you're enjoying your pancakes after a tough workout (or simply need an extra boost), add a protein hit to your batter with a scoop of Clean and Lean Vanilla Protein Excellence.

Clean and Lean Vanilla Protein Excellence, £49.95; available at Fenwick of Bond Street

Stay organised during your prep with different coloured bowls to store your batter, toppings and finishing touches.

Mason & Cash Food Prep Bowls, £7; Available at Bentalls Bracknell

 

By Alison Millington