Lydia Mecklenburgh’s Banana Bread Pancakes

• 270g plain flour
• 2 tbsp pure Canadian maple syrup (preferably amber syrup for its rich taste)
• 170ml milk
• 100g dark chocolate chunks
• 2 large eggs
• 2 ripe medium bananas, mashed
• 1/2 tsp bicarbonate of soda
• 2 tsp baking powder
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1 tbsp butter (for frying)
• Pinch of salt

SUGGESTED TOPPINGS

• Sliced bananas
• Pure Canadian maple syrup
• Chocolate chunks
• Hazelnuts, chopped

1. Combine all the dry ingredients in a large bowl.
2. Add the milk, eggs, maple syrup and vanilla extract to a separate bowl and whisk.
3. Gradually add the wet ingredients to the dry, stirring as you go.
4. Then fold the mashed banana into your batter, adding a couple tablespoons at a time.
5. Once combined, then fold in the chocolate chunks.
6. Add about a tsp of butter to a large non-stick frying pan, over medium heat. Ensure the butter is bubbling before you add your pancake batter to the pan.
7. Add about 2 tbsp of batter to the pan per pancake. You should be able to cook batches of 2-3 pancakes at a time.
8. Cook until bubbles start to appear on top of your pancakes, then flip and cook for about 2 minutes. Keep and eye on your pancakes whilst they’re cooking, ensure the heat isn’t to high as the chocolate may burn.
9. Once cooked, remove from the heat and repeat until you’ve used up all your batter.
10. Finally, top with your choice of toppings and enjoy!