Boozy poached banana and salted chocolate pancakes
Some grown up pancakes for Shrove Tuesday. These are especially good if you’re giving up either alcohol or chocolate for lent. Or if your not giving anything up but just really like chocolate and banana pancakes. And rum.
I’d never really thought about poaching a banana before until I stumbled upon this recipe on the internet a couple of days ago and its turns out to be another handy way of using overripe bananas.
I like to try a different pancake recipe every time (as I do Yorkshire pudding), and while I realise they are all pretty much the same three ingredient’s (the same three as Yorkshire pudding coincidently), it’s surprising how different they can be to the pancake connoisseur. I made Mary Berry’s this year, and these ones Mary, might just be my favourite yet. I have also started using coconut oil which is a bit hipster of me, but I think it works and smells much better than sunflower or vegetable oil.
1/2 cup sugar
3 cups water
3 large bananas
1/4 to 1/2 cup dark rum, preferably from Martinique or Jamaica, optional
Mix sugar and water. Bring to a simmer . Peel the bananas, cut them in half crosswise, and then cut each piece in half lengthwise. poach the pieces in the simmering poaching liquid for 4 minutes and transfer them to a colander set over a mixing bowl. Boil the poaching liquid down to half its original volume. Put the banana pieces back in, let them cool at room temperature and then chill them in the refrigerator. Flavor to taste with rum.
Makes 6 dessert servings with ice cream, and proportionately more if other poached fruits are being served at the same time.
From “Glorious French Food” by James Peterson
1 x100g Bar of green and blacks 70% chocolate (or your own favourite, but go dark)
a generous pinch of salt
Melt the chocolate in a bowl over a pan of boiling water – don’t stir. Add the milk and cream gradually with a whisk – you don’t need to add it all if you want a thicker saucer. Add salt to taste and at the last minute whisk in the butter to make a lovely glossy sauce.
Serve the pancakes with a couple of pieces of poached banana and some of the syrup, a drizzle of hot chocolate sauce and a dollop of whipped cream. And don’t feel guilty, it’s pancake day.