Chocolate and banana pancakes
Ingredients
100g plain flour
Pinch of salt
Zest of 1 lemon
1 medium egg
300ml semi skimmed milk
100g plain chocolate, broken into small pieces
Oil for frying 2 bananas, quartered and sliced
Rodda’s Cornish clotted cream
Method
1. Sift flour and salt into a large bowl and stir in the lemon zest. Make a well in the centre and break in the egg. Beat well, adding the milk gradually to form a smooth batter. Leave to stand for 30 minutes.
2. Meanwhile, place the chocolate in a bowl over a pan of simmering water to melt.
3. Heat a little oil in a 24cm pancake pan and pour a tablespoon of the batter in the bottom and tip the pan until it covers the whole base. Cook for 1 minute each side until golden. Turn onto baking parchment. Repeat to make 8 pancakes.
4. Spread melted chocolate over a pancake, scatter over 1/4 sliced banana and fold up. Repeat with the remaining pancakes. Serve with a dollop of clotted cream.
Thanks to Rodda's Cornish clotted cream
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