In the morning slanting sun rays penetrate into the dining room through the thin netting. They carefully grope window-sill, table and a white doily lying on it. The warm touches slide on the white chair backs, flutter from one side to another, quivering from every curtain movement and each wiggle of trees outside. Sun rays softly stroke sleepy eyelashes and sweet rose lips of kids, who are waiting for their breakfast. The kids, a boy and a girl, idly stretch their pyjamas, continue watching their last fairy dreams right at the table. It’s Sunday. No need to hurry.
No need to push your sleepy legs to find the right side of the trousers. No need to rush your sleepy jaws to chew… Quiet sunny slumber reigns in the dining room, until mum puts a plate full of pancakes on the table. And when the kids find out there’s chocolate filling in the centre, the last traces of sleep disappear and a funny-talking-laughing family breakfast begins.
Recipe:
(yields 12-15, serves 4-5, cooking time 25 minutes)
200 g self-raising flour
1,5 tsp baking powder
3 tbsp sugar
3 large eggs
25 g melted butter
200 ml milk
100-150 g milk chocolate
(break into squares)
2 large bananas
a drizzle of olive oil for frying
maple syrup and any nuts you like for serving
In a large bowl mix together flour with baking powder, 1 tbsp of sugar and a pinch of salt. Make a well in the centre and crack in the eggs, then pour in the butter. Mix well with a whisk. When there’s no more dry flour in the bowl, start pouring in the milk in a slow and steady stream, while whisking constantly. The batter should be smooth and thick like sour cream.
Heat a frying pan over medium-high heat, when hot, reduce to medium. drizzle with oil. Scoop the batter onto the hot pan forming pancakes of desired size. Put 1 or 2 squares of chocolate into the centre of each pancake. Pour a little of batter over the chocolate to fully cover it. Fry on this side until the batter becomes bubbly on the edges. Turn the pancakes over and fry until golden brown.
Keep the pancakes warm on a hot plate and covered with lid. Cut bananas into thick 1,5-2 cm slices on an angle. Into the same pan you were frying pancakes melt 2 tbsp of sugar and 1 tbsp of maple syrup or few drops of water to make caramel. Add banana slices to caramel and mix carefully, make sure each slice is covered in caramel, but don’t make banana purée while mixing.
Make a tower using pancakes and bananas, top with maple syrup and nuts.
Enjoy your breakfast and have a nice day!
Some more breakfast foods you and your family might like:
Cottage cheese mouse with berries
- 200 g self-raising flour
- 1,5 tsp baking powder
- 3 tbsp sugar
- 3 large eggs
- 25 g melted butter
- 200 ml milk
- 100-150 g milk chocolate
- (break into squares)
- 2 large bananas
- a drizzle of olive oil for frying
- maple syrup and any nuts you like for serving
- In a large bowl mix together flour with baking powder, 1 tbsp of sugar and a pinch of salt. Make a well in the centre and crack in the eggs, then pour in the butter. Mix well with a whisk.
- When there's no more dry flour in the bowl, start pouring in the milk in a slow and steady stream, while whisking constantly. The batter should be smooth and thick like sour cream.
- Heat a frying pan over medium-high heat, when hot, reduce to medium. drizzle with oil. Scoop the batter onto the hot pan forming pancakes of desired size.
- Put 1 or 2 squares of chocolate into the centre of each pancake. Pour a little of batter over the chocolate to fully cover it. Fry on this side until the batter becomes bubbly on the edges.
- Turn the pancakes over and fry until golden brown.
- Keep the pancakes warm on a hot plate and covered with lid.
- Cut bananas into thick 1,5-2 cm slices on an angle.
- Into the same pan you were frying pancakes melt 2 tbsp of sugar and 1 tbsp of maple syrup or few drops of water to make caramel. Add banana slices to caramel and mix carefully, make sure each slice is covered in caramel, but don't make banana purée while mixing.
- Make a tower using pancakes and bananas, top with maple syrup and nuts.
- Toast your nuts to bring more flavour. Hazelnuts will do really well here.
