Chocolate, Banana and Toffee Pancakes
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 35mins
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- Serves
- 2
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- Calories
- 3353
This is a delicious breakfast for special occasions. Older children who are interested in cooking will love helping make this more involved recipe. This recipe makes more caramel than you will need, you can store the excess in an airtight container in the fridge for 2-3 weeks. Use it in baking, on ice cream or in porridge.
recipe updated May 5, 2025
Ingredients
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- Unsalted butter
- 345 g
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- Banana
- as needed
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- Light brown sugar
- 420 g
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- Whipping cream
- 360 g
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- Vanilla extract
- 2 teaspoons
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- Butter
- 30 g
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- Milk
- 200 ml
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- Egg
- 2
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- Cocoa powder
- 30 g
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- Caster sugar
- 35 g
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- Baking powder
- 1 ¼ teaspoons
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- All purpose flour
- 170 g
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- Salt
- ¼ teaspoon
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- Unsalted butter
- as needed
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- Whipped cream
- as needed
Tools
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Stove
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Kenwood Chef
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Large saucepan
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Kenwood bowl - kenwood chef
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Jug
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Frying pan
Step preview
- Add unsalted butter and light brown sugar to a clean large saucepan
- Heat until melted - 5 min, medium-high heat
- Simmer until the mixture begins to caramelise
- Remove the saucepan from the heat
- Add whipping cream, vanilla extract and butter to the large saucepan carefully
- Stir until well combined
- Pour caramel into jug then set aside
- Attach Whisk
- Add milk, egg, cocoa powder, caster sugar, baking powder, all purpose flour and salt to the Kenwood Bowl
- Mix with splashguard fitted until smooth - 2 min, Speed Max
- Pre-heat a clean frying pan - medium-high heat
- Add unsalted butter to the frying pan
- Heat until melted - medium-high heat
- Add one spoonful batter to frying pan
- Cook each side until browned - 1 min, medium-high heat
- Transfer the pancake to a serving plate
- Repeat with the rest
- Top with whipped cream and banana
- Drizzle with caramel
- Serve