- 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
- 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.
- 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.
- 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.
- 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.
- Combine the wet ingredients into the dry ingredients, mix well then add the chocolate chips and give a good stir.
- 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.
- 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.
- Serve the caramelised bananas on the pancakes with salted caramel sauce and marshmallows.
Image: Harry Weir
Recipe credit: Nook café, Sligo
Photography credit: Brian Clarke, assisted by Harry Weir
The sauce will keep for about three weeks in the fridge. It’s also great on ice-cream or mixed into coffee.