Ingredients

The following ingredients have 12 Servings
  • 100 g plain gluten free flour (I used Aldi’s or plain flour (if not coeliac))
  • 2 tsp baking powder
  • 1 tbsp caster sugar (I keep a vanilla pod in my jar to infuse)
  • 1 egg (separated)
  • 150 mls semi-skimmed milk (or your usual milk)
  • 25 g butter
  • 50 g dark chocolate (chopped into chips)
  • Decoration:
  • extra dark chocolate (chopped into chips)
  • banana slices
  • golden syrup

Instruction

  • Sift the flour, baking powder, caster sugar into a large bowl.
  • Make a well in the centre and with a wooden spoon, quickly stir in the egg yolk, milk and melted butter.
  • Whisk the egg white until forms stiff peaks and fold into the mixture.
  • Then fold in the chocolate chips.
  • Next, lightly grease and heat a griddle pan (or large frying pan) over a medium heat.
  • The pan is the right temperature when a drop of water splutters on it.
  • Use an ice cream scoop (or a jug) to pour equal measures of batter onto the pan (there should be room for 4 pancakes).
  • Once the pancakes start to form bubbles on top and look slightly dry turn over and cook on the other side until golden.
  • Once all the pancakes are cooked, makes stacks (3 is a serving) and decorate with banana slices, more chocolate chips and golden syrup. You can also make ahead and reheat on a plate covered in foil over a pan of simmering water or in the microwave.
  • Makes 12 to 13 pancakes.