Chocolate And Banana Pancakes

By Cyril Lignac, Founder of Bar des Prés

Image: Pexels

Ingredients:

For the pancakes

• 250g of flour 

• 30g caster sugar 

• 17g baking powder 

• 1 pinch of fine salt 

• 2 organic eggs

• 65g butter

• 30cl whole milk 

• Grape seed oil 

For the accompaniments

• 1 banana 

• 12.5 cl of full liquid cream with 35% fat, very cold 

• 15g vanilla sugar 

• A few spoonfuls of spread

Instructions:

• Position a bowl in the freezer to chill it, as it will be utilized for whipping the Chantilly cream. Heat the butter in the microwave until melted.

• Combine the flour, sugar, baking powder, and fine salt in a bowl. Incorporate the eggs, mix delicately, then gradually introduce the previously melted butter, followed by a steady addition of milk, swirling softly without excessive whisking; any remaining lumps are inconsequential. Allow to rest for 15 minutes at ambient temperature. The equipment must not be smooth and must not fall.

• Peel and slice the banana into 0.5 cm thick pieces, then arrange them on a platter. In a refrigerated bowl, pour the extremely cold cream, commence beating, and then include the vanilla sugar. Once the whipped cream achieves firmness, maintain its cool temperature.

• Utilize a paper towel to apply a small amount of oil in the pan to prevent extra grease. Gradually pour the batter into discs of 10 cm in diameter, set a spoonful of spread in the center, then cover with a second layer of pancake batter. Allow to cook over medium heat until bubbles form on the surface, then flip the pancakes using a spatula. Allow to brown on the opposite side for approximately 1 minute.

• Once the pancakes are golden on all sides, transfer them to the dishes. Top them with banana slices and a quenelle of whipped cream.