Banana, peanut butter and chocolate pancake fritters

Banana, peanut butter and chocolate pancake fritters
  • Serves icon Serves 6
  • Time icon Hands-on time 15 min, cooking time 15 min, plus resting time

Try pancakes stuffed with banana, peanut butter and chocolate and then deep fried in this naughty fritter recipe.

Nutrition: per serving

Calories
481kcals
Fat
23.2g (4.7g saturated)
Protein
10.6g
Carbohydrates
61.3g (29.5g sugars)
Fibre
3.3g
Salt
1.1g
Calories
481kcals
Fat
23.2g (4.7g saturated)
Protein
10.6g
Carbohydrates
61.3g (29.5g sugars)
Fibre
3.3g
Salt
1.1g

Ingredients

For the pancake batter

  • 100g plain flour
  • pinch of salt
  • 2 medium free-range eggs, beaten
  • 300-350ml whole milk
  • 50g unsalted butter, melted
  • Vegetable or sunflower oil, for frying

For the fritters

  • 6 tbsp chocolate spread
  • 3 tbsp crunchy peanut butter
  • 3 bananas, peeled and sliced
  • 200g self-raising flour
  • 2 tsp baking powder
  • 1 tbsp caster sugar
  • 1 medium free-range egg
  • 300ml milk
  • vegetable oil
  • caster sugar

Method

  1. To make the pancake batter, sift the flour and salt into a large bowl. Make a well in the centre, crack in the eggs and slowly whisk in enough milk to make a smooth batter, the consistency of pouring cream. Add the melted butter then set aside for 15 minutes.
  2. Heat about a non-stick frying pan over a medium heat. When hot, dip some kitchen paper in the oil and wipe across the surface of the pan. Add a small ladleful of batter and tilt the pan to swirl the batter evenly and thinly. Cook for 1-2 minutes, until the pancake is golden underneath.
  3. Loosen all around the pancake with a palette knife. Flip over and cook for a further minute, until golden. Slide out onto a plate and repeat to finish up the batter – oil the pan between each pancake.
  4. Mix the chocolate spread with the crunchy peanut butter. Spread liberally over 3 pancakes, then top each with the sliced banana. Roll up each pancake, then slice into chunky rounds.
  5. For the fritters, mix the self-raising flour with baking powder and caster sugar. Make a well, then add the egg and milk, a little at a time, stirring until you have a smooth batter. Dip each pancake round in the batter until fully coated.
  6. Pour vegetable oil into a deep pan or wok to two-thirds full, then heat to 180°C or until a cube of bread browns in 30 seconds.
  7. Fry the banana and pancake rounds in batches for about a minute until golden brown, then remove with a slotted spoon and drain on kitchen paper. Serve dusted with caster sugar.

delicious. tips

  1. If you want to cut down the cooking time of this recipe, use ready-made pancakes instead and skip the first three steps.

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    1. Hi Catriona – Thanks for letting us know about this slight error with the recipe. This has now been fixed and should be much clearer – make sure to dip the pancake rounds in the batter before frying. Happy cooking! Ellie

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