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Pancakes with Banana and Chocolate
Instructions
I lay out all the products for the pancakes on the work surface: flour, room-temperature milk, butter and vegetable oil, water, sugar, eggs, salt, bananas and chocolate. All the products should be at room temperature — cold ones give a "curd-like" batter with lumps. Take the eggs and milk out of the fridge 1 hour before cooking.
I crack 2 room-temperature eggs into a large bowl. Warm eggs whip into a fluffier foam — they make the batter airy. Cold eggs will not "combine" properly with the other products and the batter will be uneven.
I gently whisk the eggs with a pinch of salt and the sugar (10 g) until a pale foam forms, 1-2 minutes. The salt enhances the sweetness and balances the flavours of the batter. The sugar gives a light golden crust during frying.
In a separate small bowl I warm the milk to 30 °C ("warm"), add 1 tbsp. of vegetable oil and 20 g of melted butter, and mix thoroughly. Warm milk "combines" better with the butter without separating — cold milk will "set" the butter into lumps.
When the butter is completely mixed with the milk, I gradually add the pre-sifted flour (120 g). I whisk thoroughly until all the flour lumps dissolve — you should get a thick, smooth mass like "thick sour cream". Sifting the flour is essential — it makes the pancakes airy.
I combine the whisked eggs and the thick milk-and-flour mass, mixing thoroughly with a whisk until smooth. Then I gradually pour clean drinking water (125 ml) at room temperature into the batter in a thin stream, stirring all the while — so there are no lumps. The water "thins" the batter to the right consistency for thin pancakes.
The finished batter should run off the ladle in a smooth, thin stream — like "runny sour cream". If it is too thick, add 1-2 tbsp. of water; if it is too thin, add 1 tbsp. of flour. I leave the batter to "rest" at room temperature for 10-15 minutes — the gluten "relaxes" and the pancakes will be elastic.
I heat a pan 22-24 cm in diameter well over medium heat for 2-3 minutes. I brush it with a thin layer of vegetable oil using a silicone brush. I scoop up the batter with a ladle and pour it into the centre of the pan, quickly rotating the pan in my hand to spread the batter evenly across the whole base in a thin layer.
After 1-2 minutes, once the underside of the pancake is golden (the edges start to "lift away" from the pan), I flip it with a spatula and fry the other side for 30-60 seconds until lightly golden. I stack the finished pancakes on a plate.
I stack the finished pancakes on a plate and cover them loosely with a lid — to keep them warm but not let them "go damp" from condensation. You can place a small piece of butter between the pancakes — it adds tenderness and a creamy aroma.
I prepare a simple banana filling: I peel the ripe bananas (2 pcs.) and cut them into not-too-thick rounds, 5-7 mm thick. Use ripe, sweet bananas — unripe "green" ones give an "astringent" taste and spoil the dessert. Yellow bananas with light "freckles" are ideal.
In the centre of each pancake I place several rounds of sliced banana — about 4-5 rounds per pancake. Do not overload the filling — too much banana makes the pancake "heavy" and hard to fold into a neat "envelope".
I fold the pancake with banana into an "envelope": first I cover the banana rounds with the edges of the pancake on three sides (left, right, top), leaving one edge free. With the remaining edge I close the "envelope" with the filling — you get a rectangular "parcel" with the banana filling inside.
In the same "envelope" way, I wrap the banana filling into all the pancakes — you get 6 identical, neat "envelopes" with banana filling inside. Uniform wrapping is the key to a beautiful presentation of the dessert.
In the same way I wrap all the remaining pancakes into "envelopes" with banana filling — you get a lovely "batch" of matching desserts. I keep the pancakes separated from one another as I stack them on the plate.
I prepare the chocolate "fudge" (glaze): I melt the dark chocolate 67% (50 g) with milk (10 ml), or 10 g of butter, in a water bath. I stir constantly until I get a smooth, glossy, even mass. Do not overheat it — the chocolate can "separate" and lose its shine.
Optionally, I brown the finished "envelopes" in a pan with oil for 1-2 minutes on each side until lightly golden (this gives a "caramel" crust and enhances the flavour). I always place them SEAM SIDE DOWN — so the envelope does not open up during frying. When serving, I drizzle each pancake with hot chocolate "fudge" on top — a "glazed" effect for a restaurant-style presentation. The pancakes with banana and chocolate are ready!
I serve the pancakes with banana and chocolate HOT — once they cool, they lose the "magic" of freshness and crispness. They are perfect both for a festive dessert table and for an everyday family tea. A versatile dessert "for any occasion" that both children and adults love.
Tips
- 1
Warm milk (30 °C) is essential — it helps the butter "combine" without separating, giving a smooth, even batter without lumps.
- 2
Let the batter "rest" for 10-15 minutes after mixing — the gluten "relaxes" and the pancakes will be elastic and will not "tear" when you flip them.
- 3
Use ripe, sweet bananas — unripe "green" ones will spoil the dessert with an "astringent" taste. I make pancakes with curd filling on a similar principle.
- 4
Brown the envelopes in a pan with oil before serving — it gives a "caramel" crust and enhances the flavour of the dessert.
FAQ
Can I use other fruits for the filling? +
Yes, many fruits work well for varying the dessert: ripe pears (cut into cubes), apples lightly stewed with cinnamon, fresh strawberries or raspberries, mango (an exotic option), peaches or apricots. Other popular fillings include: curd with sour cream (a classic for pancakes), boiled condensed milk, "Nutella" chocolate spread, whipped cream with berries. For an adult version — apples with calvados or rum, pear with honey and nuts. Each filling gives the dessert its own character — experiment to taste.
What can replace the dark chocolate in the glaze? +
Suitable alternatives are: milk chocolate (a sweeter, more "childlike" taste), white chocolate (a more "delicate" creamy option), "Nutella" chocolate spread (ready-made, no melting needed), cocoa powder with milk and sugar (a budget substitute). For a dairy-free version (for those with allergies) — vegan chocolate made with coconut milk. You can do without chocolate altogether — serve simply with icing sugar, honey or syrup. Dark chocolate is the "royal" option, balancing the sweetness of the banana and the plain batter.
How long do the finished pancakes keep? +
Finished pancakes (without filling) keep in the fridge for up to 2 days in a bag or a covered container. With banana filling — a maximum of 1 day, otherwise the banana will darken inside. Before serving, reheat them in a pan with oil for 1-2 minutes or in the microwave for 30 seconds. Do not freeze finished pancakes with filling — after thawing, the banana will turn to "slime". You can freeze empty pancakes for 1 month, tightly wrapped. Ideally — eat them fresh and hot on the day they are made.
What to serve the dessert with? +
Ideal for a morning breakfast with tea (black with milk, or green fruit tea), coffee with milk, cocoa with marshmallows, milkshakes. For a dessert table — with ice cream (vanilla, chocolate, banana-caramel), whipped cream, or a berry sauce to contrast the sweetness. For a children's birthday — decorate with confectionery sprinkles and marshmallows. For an adult version — with "Baileys" liqueur, rum or brandy. A perfect dessert for a cosy family tea at home, for friends visiting, or for a romantic dinner with a loved one.
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