Banana Chocolate Pancakes, Hot Chocolate Sauce
Comments: These quite easy pancakes, having received a chocolate 'treatment', make rich, extraordinary dessert.
For even less trouble, pancakes can be prepared ahead of time and kept, a sheet of waxed paper between each until ready to serve, reheated.
Preparation time : 25 minutes
Cooking time : 15 minutes
Servings: 4
  • 3 large bananas
  • Grated rind of 1 orange
  • 6 tablespoons [90 mL] orange juice
  • 2 tablespoons [30 mL] orange or banana-flavored liqueur
Hot Chocolate Sauce
  • 1 tablespoon [15 mL] unsweetened cocoa powder
  • 2 teaspoons 10 mL] cornstarch
  • 3 tablespoons [45 mL] milk
  • 1 1/2 ounce [42 g] dark chocolate
  • 1 tablespoon [15 g] butter
  • 1/2 cup [125 mL] light corn syrup
  • 1/4 teaspoon [1 mL] vanilla
  • 1 cup [140 g] all-purpose flour
  • 1 tablespoon [15 mL] unsweetened cocoa powder
  • 1 egg
  • 1 teaspoon [5 mL] sunflower oil
  • 1 1/4 cups [310 mL] milk
  • Cooking oil
  • Peel then slice bananas; arrange into a bowl, sprinkle banana slices with grated orange rind, then orange juice and orange or banana-flavored liqueur all over banana slices.
  • Set aside.
  • Prepare hot chocolate sauce, then prepare pancake batter and cook pancakes.
  • Just before serving, reheat hot chocolate sauce for 1 to 2 minutes.
  • Meanwhile, evenly arrange drained banana slices into the centre of each pancake; fold pancakes in half, or into triangles.
  • Pour a little hot chocolate sauce over filled pancakes, and serve.
Hot Chocolate Sauce
  • Into a bowl, mix together cocoa powder and cornstarch.
  • Then mix in milk; reserve.
  • Into a small casserole, break-up dark chocolate into small pieces; add butter and corn syrup.
  • Heat sauce over low heat, stirring until all ingredients are well blended.
  • Then pour in reserved cocoa powder and milk mixture.
  • Bring sauce to a boil over low heat, stirring; simmer mixture slowly for 1 minute.
  • Remove from heat and mix in vanilla.
  • Into a bowl, sift together flour and cocoa powder; make a in the centre.
  • Break in egg and pour in sunflower oil.
  • Whip mixture slowly ouring in milk, to get a smooth batter.
  • Heat just a little oil, just enough to cover the bottom of the frypan, into a heavy frypan.
  • Over medium heat, pour a little batter into frypan, tilting frypan to well spread the batter.
  • Cook pancake until golden underneath, turn pancake and brown on other side.
  • Slide pancake onto a plate; keep warm.
  • Repeat with remaining batter.