- 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 biscuitsA recipe by Alexander Papandreou
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.