Banana Pancakes With Chocolate Fudge Sauce - Breville Anthony Worall Thompson VBL030 Manual

banana pancakes with chocolate fudge sauce

ingredients
pancake batter
17g (6oz) plain flour
a pinch of salt
 tsp caster sugar
 large free range eggs and 1 egg yolk
10ml (fl oz) each of milk and water,
mixed
 tbsp melted, unsalted butter, plus
extra for cooking the pancakes
filling
11 (oz) cream cheese
10g (½oz) greek yogurt
 tbsp runny honey
 large ripe bananas, peeled and finely
sliced
chocolate sauce
11g (oz) unsalted butter
11g (oz) light muscovado sugar
g (1oz) cocoa powder
 tbsp golden syrup
10ml (fl oz) single cream
to serve
1- bananas (optional)
serves 6

method
1. For the pancake batter, sift the flour into
the blending jug and add the salt, sugar,
eggs, yolk, milk and water. Press the
Cake button and wait until the program
finishes.
. Allow the batter to stand in the blending
jug in a cool place for an hour. Just
before using the batter, add the melted
butter and press the Pulse button a
couple of times to mix in the butter.
. Heat a little butter in your pancake pan,
swirling it around to coat the sides of
the pan. Pour in just enough batter to
run over and cover the base of the pan.
Cook until golden underneath then turn
the pancake over with a palette knife and
cook for a minute or so longer. Remove
the pancake from the pan and keep it
warm while you make the rest of the
pancakes using all of the batter. You need
1 pancakes.
. Mix together the cream cheese, yogurt
and honey and beat until smooth.
Carefully fold in the sliced bananas.
Divide the filling between the pancakes
and carefully roll them up making sure
your filling goes right to the end of the
pancake when it's rolled up. Allow 
pancakes per person and arrange on a
warmed serving plate.
. Finally, prepare the chocolate sauce.
Beat the butter, sugar and cocoa powder
together, then place in a saucepan with
the golden syrup and cream. Place the