Makes approx. 12 pancakes
For the pancakes:
200g plain flour
20g light muscovado sugar
1&½ tsp baking powder
½ tsp cinnamon
2 very ripe Fairtrade bananas mashed, plus slices for serving
1 large egg, lightly beaten
1 tsp vanilla extract
A little butter for frying
For the chocolate maple syrup:
100g 70% Divine chocolate, broken into even-sized pieces
200ml maple syrup
50ml water pinch of sea salt
1. To make the chocolate maple syrup: place the water and salt in a pan and gently heat until the salt has dissolved. Add the maple syrup and bring to a simmer. Pour over the chocolate in a bowl and whisk together until the chocolate has melted and a smooth syrup has formed. (Note: you can keep this syrup in a jar for future use, just give it a good stir before serving.)
2. To make the pancakes: sift the dry ingredients into a large mixing bowl. Lightly whisk together the wet ingredients then add to the bowl and mix together (you can do this in a food mixer or by hand). Leave to stand for a couple of minutes.
3. Heat a little of the butter in a non-stick frying pan until it sizzles, add a ladleful of the pancake mixture and tilt and swirl the pan to create a round shape approx 4.5in/12cm across. Fry over a medium heat until the top just starts to bubble then flip over and cook for another minute or two – both sides should turn a lovely golden brown. Set aside and keep warm, then repeat this process with the rest of the batter until all of the pancakes are cooked.
4. Serve the pancakes with the chocolate maple syrup and slices of fresh banana. Also delicious topped with a scoop of vanilla ice cream.
Thanks to food blogger Pauline Milligan and Divine Chocolate