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For a dozen big pancakes, you need:
260g of flour / 1 sachet of baking powder / 1 pinch of salt / 2 tablespoons of caster sugar / 2 eggs / 420ml of warm milk / 120g of melted unsalted butter (+20g for the frying pan) / 1 vanilla pod / 2 bananas / 3 pots of Chocolite Family (dark, milk and white) / Icing sugar (optional)
1 & 2. Cover two baking sheets with baking paper. Soften the Chocolite Family spread in a bain-marie. Then form 5-6 cm diameter discs of chocolate (dark, milk and white), (1 tablespoon for each disc) on the baking paper. Place the baking sheets flat in the freezer for at least 3 hours (you could do this stage the day before).
2 & 3. Take a medium-sized bowl and mix the flour, baking power, salt and sugar. Set aside. In another bowl, beat the eggs and add the warm milk and melted butter. Split the vanilla pod in two lengthwise with the tip of a knife, remove the seeds and add them to the mixture. Gradually mix the dry ingredients into the egg/milk mixture. Leave the batter to rest for around ten minutes.
4. Peel the bananas and cut them into round slices. Remove 2 or 3 chocolate discs from the freezer (it’s better to remove them gradually as you need them to avoid them softening).
5. Heat the frying pan over a medium heat and grease lightly with butter. Pour a small ladle full of batter into the hot pan. Leave it to cook for 1 minute, then place a disc of chocolate in the middle and top with few slices of banana. Next, pour a small ladle full of batter over the other pancake. Check how it’s cooking and lower the heat if necessary. When small bubbles start to appear on the surface, carefully turn the pancake over and leave to cook for 1-2 minutes. Place the pancake on a dish and repeat the operation by lightly buttering (with a piece of kitchen paper) the pan between each pancake.
If you have a sweet tooth, sprinkle a little icing sugar over the top before serving and give the whole family a treat!
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