Pancakes with chocolate filling and caramelised banana

• self-raising flour↗200g g
• baking powder↗1½ tsp tsp
• golden sugar↗3 tbsp tbsp
• large eggs↗3
• melted butter↗25g g

  plus extra for frying

• milk↗200ml ml
• vegetable oil↗drizzle of

  or sunflower oil

• chocolate hazelnut spread↗200g g
• large bananas↗2

  peeled and thickly sliced at an angle

• maple syrup↗

  and 4 tbsp toasted, finely chopped forest nuts for serving

Step-by-step instructions

1. 1

   To make the pancake batter, combine the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl using a whisk. Make a well in the centre, crack the eggs and add the melted butter and milk. Whisk the wet ingredients into the centre until smooth, then gradually incorporate the dry ingredients until you obtain a thick, smooth batter. Pour into a jug. Preheat the oven to its lowest setting and place a few trays inside to keep the pancakes warm while cooking.

2. 2

   Heat a piece of butter and a little oil in a large non‑stick skillet over medium heat. When the butter begins to foam, pour portions of batter onto the skillet, about 8 cm in diameter – leave space between them as they spread while cooking. Using a spoon, place a teaspoon of chocolate spread from the jar into the centre of each pancake, then add a little more batter to just cover the spread. Cook for 1‑2 minutes until the bottom is golden‑brown, then carefully flip the pancakes and cook another minute on the other side. When golden, transfer to a tray and keep warm in the oven while you prepare the next batch.

3. 3

   When all pancakes are ready, caramelise the bananas. Wipe the skillet with a paper towel and sprinkle the remaining 2 tbsp sugar. Heat the sugar until it melts and begins to bubble, turning a deep amber colour, then add the bananas and coat them in the caramel. If the sugar hardens, drizzle a little maple syrup or water and continue bubbling for 30 seconds until it becomes syrupy.

4. 4

   Serve the pancakes, layering caramelised bananas between them and adding a few extra pieces on top. Drizzle with maple syrup and sprinkle with toasted, finely chopped forest nuts.