Chocolate, Banana and Toffee Pancakes
| Serves: 2 | Category: Chocolate, Pancakes | Course: Dessert | Mealtime: Breakfast | Machine: Cooking Machine | Total time (min.): 35 |
This is a delicious breakfast for special occasions. Older children who are interested in cooking will love helping make this more involved recipe. This recipe makes more caramel than you will need, you can store the excess in an airtight container in the fridge for 2-3 weeks. Use it in baking, on ice cream or in porridge.
Ingredients
- 345g Unsalted Butter
- 420g Light Brown Sugar
- 360g Whipping Cream
- 2 teaspoons Vanilla Extract
- 30g Butter
- 170g All Purpose Flour
- 2 Eggs
- 35g Caster Sugar
- 200ml Milk
- 1 ¼ teaspoons Baking Powder
- Salt as needed
- 30g Cocoa Powder
- Unsalted Butter as needed
- Whipped Cream as needed
- Banana as needed
Tools
- Stove
- Cooking Chef XL
- Jug
- Frying pan
- Serving plate
Method
- Add the ingredients into the appliance bowl, fit the splashguard
- Cook until melted - 9 minutes, 105ºC, speed Off
- Cook until caramelised - 7 minutes, 180ºC, speed Off
- Remove the bowl from the machine
- Then add the ingredients
- Stir with a spatula until well combined
- Transfer the caramel to a jug and set aside
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredients into the appliance bowl, fit the splashguard
- Whisk until smooth - 2 minutes, speed Max
- Add about 1 tbsp butter into a frying pan
- Heat until melted - medium-high heat
- Add some of the batter into the frying pan
- Cook each side until browned
- Transfer the pancake to a serving plate and continue with the rest of the batter
- Top with banana, whipped cream and a drizzle of caramel
- Serve