Recipe: Banana and chocolate pancakes with mascarpone cream

Every Easter we would head away camping as a family, generally up around Echuca along the Murray River. Although it wasn’t like camping is today – I actually remember it being quite primitive – however we did have this old outdoor shower that was effectively a canvas bag (with nozzle) that you would fill with hot water and suspend from the trees…now that had to be ahead of its time, surely?

Anyway – Mum used to treat us to these homemade banana and chocolate pancakes for breakfast; miniature pancakes stuffed full of ripe banana – gosh they were good!

Unfortunately she doesn’t make them much these days – actually I can’t remember the last time we had them. But with summer on our door step and camping season in full swing – I wanted to take a walk down memory lane, and give Mumma’s recipe a little revamp…a modern take on an old classic!

And there’s no better place to start than with a block of quality milk chocolate and a container of creamy Italian mascarpone – talk to me about yum…

(Of course the pancakes are just as yummy without the mascarpone if you are camping and can’t access or store it – a drizzle of honey or maple syrup will do the trick!)

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Banana and chocolate pancakes with mascarpone honey cream

Prep time:  10 mins

Cook time:  6 mins

Total time:  16 mins

Serves: 4

Ingredients

Pancakes

• 1 ½ cups milk
• 1 egg
• 2 tsp vanilla extract
• 2 cups self raising flour
• ¼ tsp bicarbonate of soda
• ⅓ cup caster sugar
• 2 bananas, sliced
• ½ cup roughly chopped (premium) chocolate chunks
• 1 tbsp butter

Mascarpone cream

• ½ cup double cream
• ½ cup mascarpone
• 1 tbsp icing sugar
• Service
• Honey

Instructions

Mascarpone cream

1. In a small bowl combine mascarpone, icing sugar and cream. Set aside (in fridge) for service

Pancakes

1. Preheat barbecue
2. Whisk milk, egg and vanilla together in a bowl.
3. In a separate bowl sift flour and bicarbonate soda. Stir in sugar. Add milk mixture and combine.
4. Gently stir through chocolate and banana
5. Brush hot plate with butter
6. Ladle mixture onto hot plates (quantity depends on desired size) making sure you collect an adequate share of banana and chocolate!
7. Cook pancakes for approximately 3 minutes (or until bubbles appear on the surface), flip and cook for a further 3 minutes (or until cooked). Look for a golden brown colouring!
8. Transfer to a plate and cover with foil until service
9. Repeat process until all pancakes are cooked
10. To serve; stack pancakes, top with a generous scoop of mascarpone cream and drizzle with honey!

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