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!)
- 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
- ½ cup double cream
- ½ cup mascarpone
- 1 tbsp icing sugar
- In a small bowl combine mascarpone, icing sugar and cream. Set aside (in fridge) for service
- Preheat barbecue
- Whisk milk, egg and vanilla together in a bowl.
- In a separate bowl sift flour and bicarbonate soda. Stir in sugar. Add milk mixture and combine.
- Gently stir through chocolate and banana
- Brush hot plate with butter
- Ladle mixture onto hot plates (quantity depends on desired size) making sure you collect an adequate share of banana and chocolate!
- 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!
- Transfer to a plate and cover with foil until service
- Repeat process until all pancakes are cooked
- To serve; stack pancakes, top with a generous scoop of mascarpone cream and drizzle with honey!