Choc-chip pancakes
Prep time: 10 minsTotal time: 
Choc-chip pancakes
Prep time: 10 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 150g plain flour
- 2 tsp baking powder
- 2 tbsp caster sugar
- 2 large eggs
- 150g crème fraîche, plus extra to serve
- 100g milk chocolate chips
- 2 large bananas
- a dusting of cocoa powder
Step by step
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Put the flour, baking powder and sugar in a mixing bowl, stir together and make a well in the centre. Lightly beat the eggs in a separate small bowl, then pour into the well.
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Stir the mixture together, then gradually whisk in the crème fraîche to make a thickish batter. Finally, stir in the chocolate chips.
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Heat a knob of butter and 1 tablespoon of oil in a large frying pan and, when sizzling, fry tablespoonfuls of the batter over a medium heat. Fry a few pancakes at a time for 2-3 minutes on each side. Keep them warm in a low oven while you fry the rest. If the butter and oil get a little dark, wipe out the pan and add more before continuing to fry.
TipChildren love helping to make (and eat!) these pancakes. They’re quick to mix and delicious hot from the pan if you can’t wait for everyone to eat together.
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Serve the pancakes hot, layered with sliced banana, topped with crème fraîche and dusted with a little cocoa powder and/or icing sugar.
