|60 g||Butter, melted|
|1 tsp||Vanilla essence/extract|
|1 cup||Flour, sifted|
|⅓ cup||Caster sugar|
|⅓ cup||Cocoa powder, sifted|
|1 ½ tsp||Baking powder|
|⅓ cup||Pecans, chopped (Main)|
|½ cup||Chocolate chips (Main)|
|1 to fry||Vegetable oil|
|1 to serve||Maple syrup|
|4||Bananas, thickly sliced|
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- In a bowl, whisk milk, egg, melted butter and vanilla. Combine flour, sugar, cocoa, baking powder and salt in another bowl, then whisk in wet ingredients to make a smooth batter. Stir in pecans and chocolate chips. Leave to stand for 10 minutes.
- Heat a large, non-stick frying pan to medium-low. Add a film of oil, then spoon in batter to form small pancakes (hotcakes) and cook for 2 to 3 minutes until golden brown on both sides, turning once. Repeat the process in batches with remaining batter, adding more oil to the pan when necessary. You will have 12 hotcakes.
- Drain hotcakes on paper towels and keep warm in a low oven until all hotcakes are made. Serve stacks of three hotcakes layered with sliced banana. Drizzle with maple syrup and eat immediately.