If you want to make a change from the lemon and sugar combo with your pancakes, why not try this one from Beverley Glock, food writer, broadcaster and founder of Beverley Glock Cookery School, with a good kick of chocolate. Makes 12 - 16 pancakes.
100g self raising flour
30g caster sugar
1 tablespoon good quality cocoa powder
150ml semi skimmed milk
A little butter for greasing
2 bananas sliced into ‘pennies’
For the chocolate sauce:
100g dark chocolate or a mixture of dark and milk
25g unsalted butter
2 tablespoons golden syrup
1. Place flour, caster sugar, cocoa powder and egg into a mixing bowl, gradually whisk in the milk to form a batter.
2. Melt a knob of butter in a non-stick frying pan, pour tablespoonfuls of the mixture, leaving space around them as you will need room to put the palette knife in to turn them. When the pancake starts to bubble turn it over with the palette knife or spatula. Cook the other side until it turns golden brown.
3. Tip onto a warm plate, cover with tin foil and repeat until al the batter has been used.
4. To make the sauce, place all the ingredients in a heatproof bowl set over a bowl of barely simmering water until they melt, stir to mix.
5. Serve the pancakes with the sliced bananas and the chocolate sauce and may be a little vanilla ice cream or whipped cream.