Fluffy banana, melted chocolate and almond pancakes
TO MAKE THE PANCAKE BATTER
In a large bowl, mix together the flour, baking powder, sugar, salt and vanilla sugar.
Separate the whites from the yolks. In a different bowl, mix the 2 yolks together with the milk, then pour into the other bowl containing the dry ingredients. Mix until it becomes a smooth pancake batter.
Leave to rest for 15-30 mins.
In a bowl, whisk the egg whites until they form soft peaks. Then, gently fold them into the pancake batter for incredibly fluffy pancakes.
COOKING YOUR PANCAKES ON THE CREPE MAKER
Set your electric crepe maker to 200°C or your gas crepe maker to 2/3 of its maximum power. Grease the plate with a little vegetable oil. Then, add half a ladle of the batter and spread it out with the bottom of the ladle until the pancake reaches the desired size.
Cook for 1 minute on each side, flipping the pancake with a spatula when it starts to curl at the edges and bubbles appear on the surface.
TO MAKE THE FILLING
Slice the banana into rounds.
Melt the chocolate in a bain-marie or bowl suspended over a pan of water on a low heat. When smooth, add the fresh cream.
Toast the flaked almonds in a very hot frying pan.
Pile up 2 or 3 pancakes on a plate, add the banana slices on top, then pour over the melted chocolate. Sprinkle with flaked almonds and enjoy!
Tip : if you prefer, you could use chopped hazelnuts instead of almonds and sliced strawberries instead of banana.
