Banana and chocolate is one of our favourite flavour combos. Whip up this sweet, fruity treat for the family for Pancake Day. Happy flipping!


300ml full fat milk

2 medium eggs

125g plain flour

25g butter, melted

Extra melted butter or vegetable oil for frying


To serve:

10g butter

3 medium bananas, peeled and chopped or sliced

10g chocolate, grated

3 tbsp Lyle’s Golden Syrup



1. Put the milk and eggs into a jug and whisk together. Put the flour into a large bowl, and make a hallow in the centre. Gradually pour the milk mixture into the centre, whisking as you pour, continue whisking until you have a smooth batter, then whisk in the melted butter. Alternatively put all the ingredients into a food processor or blender and whizz until smooth.

2. To cook the pancakes, use a non–stick 18cm pan for best results. Heat the pan on medium heat until there is a slight haze coming from it. Brush the pan with butter or oil then pour in abut 70ml of batter, use a small ladle if available. Tilt the pan so the batter evenly covers the bottom of the pan.

3. Cook for about 1 minute or until the liquid batter has set and the pancake is golden. Loosen the edges of the pancake with a spatula and give a little shake – it should come loose and move in the pan. Either flip the pancake or turn it over using a fish slice, then cook for a further minute.

4. Continue to cook more pancakes in the same way and keep warm. Heat the butter in a medium frying pan, add the bananas and cook for 1 minute. Add the Lyle’s Golden Syrup and heat through. Place a pancake on a plate, spoon some syrupy banana onto one half, fold the top half over and scatter over grated chocolate.