Chocolate Pancakes with Salted Caramel and Tahini
Prep: 40 minutes
Cook: 20 minutes
Cook: 20 minutes
Medium
Serves 6 people
If you look for an excuse to have Tahini with every meal, then we have sorted your Pancake Day recipe! By finishing these pancakes with a drizzle of Tahini you get a great balance of savoury Tahini flavour paired with a sweetness from the salted caramel and chocolate pancakes.
Ingredients
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75g plain flour
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25g cocoa powder
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2 large eggs, beaten
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200g caster sugar
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Pinch of sea salt
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60ml water
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60g butter, room temperature and cubed
-
60ml double cream, warmed slightly
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Early Harvest Arbequina Extra Virgin Olive Oil, to grease pan
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300ml whole milk
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2 bananas, sliced
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100ml Tahini
Method
- Step 0: Sieve the flour and cocoa into a large bowl, then make a well in the middle and add the beaten eggs and then the milk, slowly whisking to combine all the ingredients. Cover and leave the batter to rest for 30 minutes.
- Step 1: Add sugar, salt and water to a medium sized pan over a medium heat, leave until the sugar is dissolved and starting to bubble slightly.
- Step 2: Increase heat to medium-high and cook until it reaches 175C/155C/Gas Mark 3 on your sugar thermometer (or if you do not have one until it is golden brown). Remove from the heat once it reaches this point.
- Step 3: Once removed from the heat, add in the butter and cream, mixing well with a wooden spoon – be careful as this is very hot and will bubble up. Leave to cool slightly while you cook your pancakes.
- Step 4: Heat a large frying pan over a medium to high heat and when hot, add a small amount of oil to the pan. Then pour in enough of the batter to coat the bottom of the pan. Cook on one side until you see small bubbles appearing, then flip and cook on the other side for one minute. Remove the pancake from the pan and repeat with the remaining batter until used up.
- Step 5: Serve the pancakes with the salted caramel sauce and banana inside. Drizzle the Tahini over the top – these are best served hot.
