OAT AND BANANA PUDDING PANCAKES WITH CHOCOLATE DRIZZLE

3 0 MINS

MAKES 8

FOR THE PANCAKES – 2 medium ripe bananas (total 200g flesh) – 100g rolled oats

– 180ml milk –1egg

– 1 tsp vanilla extract – 2 tsp ground cinnamon

– 1½ tsp baking powder – 2 tbsp butter, for frying

TO SERVE

– 4 scoops vanilla ice cream

– 50g dark chocolate, chopped, plus a little extra to sprinkle

– 1 large ripe banana, sliced in thick coins, or diagonally into 8 wedges

Place all the pancake ingredients, except the butter, into a food processor with a pinch of salt and whizz for 30 seconds. Or, mash the bananas with a fork and mix in a jug with all the remaining ingredients.

Melt a tablespoon of butter in a frying pan on a high heat. Spoon three tablespoons of batter into the pan, and use the back of a spoon to swirl it into a circle about 1cm thick and 8cm wide. Repeat to make another three pancakes, depending on the size of your pan.

Reduce the heat to medium and leave the pancakes to set for a minute and a half. When they start to bubble and you’re able to flip them over easily, do so and cook for one minute or so on the other side.

Remove from the pan and keep warm in a low oven. Repeat with the remaining batter, using a little more butter, until you have eight pancakes.

Take the ice cream out of the freezer.

While the cooked pancakes are keeping warm, melt the chopped chocolate with a pinch of salt in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn’t touch the water).

Melt the rest of the butter in the pancake frying pan. Fry the banana pieces on a medium-high heat for a few minutes on each side until golden at the edges.

Serve the pancakes in stacks of two, topped with ice cream, caramelised bananas and a drizzle of melted chocolate.

Finish with a sprinkle of grated or finely chopped chocolate.