dark-chocolate-chip-pancakes-recipe

dark-chocolate-chip-pancakes-recipeHarry Weir

Serves 4

Ingredients:

  • 300g plain flour, sifted
  • 2 tablespoons baking powder
  • 4 tablespoons caster sugar
  • ½ teaspoon salt
  • 2 eggs
  • 3 tablespoons cooking oil
  • 400ml milk
  • 150g good quality dark chocolate chips
  • 4 bananas
  • 4 tablespoons light brown sugar
  • 200g mini marshmallows
  • 400g granulated sugar
  • 200g real butter
  • 250ml cream
  • 1 level teaspoon sea salt, I use Jordans Atlantic Sea Salt from Donegal
  1. To make the sauce, in a heavy based saucepan, add the sugar, and heat gently over a medium heat. It is important to keep a close eye on it as the sugar can burn very easily. As the sugar starts to melt down, whisk it gently, and keep whisking until it has melted fully.
  2. Swirl the melted sugar above the heat until it turns a medium to dark brown colour then add the butter a bit at a time and continue to whisk.
  3. Once the butter has melted, remove from the heat and add the cream slowly. Whisk until all the cream is incorporated, and the sauce is a nice dark golden glossy colour, then add the sea salt. Allow the sauce to cool for about 15 minutes before using it, as it will be very hot.
  4. Meanwhile, make the pancakes. In a large bowl, mix together the flour, baking powder, sugar and salt until combined. In a separate bowl, beat the eggs, then add the oil and milk and beat again.
  5. Combine the wet ingredients into the dry ingredients, mix well then add the chocolate chips and give a good stir.
  6. Heat a non-stick pan to medium and grease lightly. Spoon a ladle of mix in the pan and allow to cook gently until bubbles start to form. Once bubbles form, flip over with a spatula and cook the other side until it is golden brown.
  7. Sprinkle the brown sugar on a large plate in an even layer. Slice the bananas lengthways and press each side into the sugar so they are lightly coated. Cook gently on a non-stick pan until the sugar melts and turns a medium golden brown.
  8. Serve the caramelised bananas on the pancakes with salted caramel sauce and marshmallows.

Tip: The sauce will keep for about three weeks in the fridge. It’s also great on ice-cream or mixed into coffee.

This recipe originally appeared in FOOD&WINE Magazine, Jan/Feb 2017

Recipe credit: Nook café, Sligo

Photography credit: Brian Clarke, assisted by Harry Weir

If you would like to subscribe to FOOD&WINE Magazine, click here.