Pancakes with chocolate, banana and biscuits

A recipe by Alexander Papandreou
19 min 4 servings
  • 200 g self-rising flour
  • 1 pinch salt
  • 4 eggs, separated into yolks and whites
  • 330 g milk
  • 50 g melted Lurpak® butter
  • Some Lurpak® butter for the baking

For the chocolate:

  • 180 g couverture chocolate
  • 40 g Arla® cream
  • 30 g Lurpak® butter

For serving:

  • 2 bananas, sliced
  • 100 g biscuits, broken into large pieces
Pancakes with chocolate, banana and biscuits


For the chocolate, in a double boiler, put the couverture chocolate with the cream and butter and allow them to melt and combine, stirring regularly.

For the pancakes, in a large bowl, put the flour, salt, egg yolks, milk and melted butter and using a whisk, stir well until smooth.
Beat the egg whites into stiff peaks and add the meringue to the flour mixture using a spatula, stirring with gentle, circular strokes.
Put some butter in a non-stick skillet to melt, and using a teaspoon pour in 2-3 small spoonfuls of the pancake mixture, depending on the size of the skillet.
Cook each pancake for about 2 minutes on each side until fluffy and golden brown.

Serve the pancakes on large plates alternating layers of pancakes, chocolate sauce, banana slices and crushed biscuits.

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