Chocolate chip pancakes with caramelised bananas, salted caramel and marshmallows

Ingredients, serves 4

300g plain flour, sifted

2 tbsp baking powder

4 tbsp caster sugar

½ tsp salt

2 eggs

3 tbsp cooking oil

400ml milk

150g good quality dark chocolate chips

4 bananas

4 tbsp light brown sugar

200g mini marshmallows

400g granulated sugar

200g real butter

250ml cream

1 level tsp sea salt

Directions

1. To make the sauce, in a heavy based saucepan, add the sugar, and heat gently over a medium heat. It is important to keep a close eye on it as the sugar can burn very easily. As the sugar starts to melt down, whisk it gently, and keep whisking until it has melted fully.

2. Swirl the melted sugar above the heat until it turns a medium to dark brown colour then add the butter a bit at a time and continue to whisk.

3. Once the butter has melted, remove from the heat and add the cream slowly. Whisk until all the cream is incorporated, and the sauce is a nice dark golden glossy colour, then add the sea salt. Allow the sauce to cool for about 15 minutes before using it, as it will be very hot.

4. Meanwhile, make the pancakes. In a large bowl, mix together the flour, baking powder, sugar and salt until combined. In a separate bowl, beat the eggs, then add the oil and milk and beat again.

5. Combine the wet ingredients into the dry ingredients, mix well then add the chocolate chips and give a good stir.

6. Heat a non-stick pan to medium and grease lightly. Spoon a ladle of mix in the pan and allow to cook gently until bubbles start to form. Once bubbles form, flip over with a spatula and cook the other side until it is golden brown.

7. Sprinkle the brown sugar on a large plate in an even layer. Slice the bananas lengthways and press each side into the sugar so they are lightly coated. Cook gently on a non-stick pan until the sugar melts and turns a medium golden brown.

8. Serve the caramelised bananas on the pancakes with salted caramel sauce and marshmallows.

TIP

The sauce will keep for about three weeks in the fridge. It’s also great on ice-cream or mixed into coffee.

Recipe by Nook Café, Sligo. Photography by Brian Clarke, assisted by Harry Weir