Breakfast
Pancakes with banana and chocolate sauce
An quick, easy and delicious end to a meal: tender, thin pancakes wrapped around sweet bananas and a creamy chocolate sauce. To give a sheen to your chocolate sauce, add a small knob of butter to the melted chocolate and cream. Make this with our basic pancake batter.
Ingredients
- 200g dark chocolate
- 250ml double cream
- 50ml milk
- 25g unsalted butter
- 4 warm pancakes (see our basic pancake mixture recipe also on our website)
- 4 bananas
Method
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Step 1
To make the chocolate sauce, put the chocolate, 150ml of the cream, milk and butter in a heatproof bowl, one that fits snugly over a pan of barely simmering water. Melt together, being careful not to overheat then remove from the hob and gently stir to combine.
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Step 2
While the chocolate is melting, lightly whisk the rest of the cream to soft peaks.
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Step 3
Divide the warm pancakes between 4 serving plates.
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Step 4
Slice the bananas and lay them on one half of the pancake. Fold the pancake over and drizzle with the warm chocolate sauce. Serve with a dollop of the whipped cream.
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Step 5
If you have any chocolate sauce left over, you can keep it. It will harden as it cools, but you can soften it up by warming it gently, adding a splash of hot water to thin it if needed.
