Absolutely nothing to do with Doris Day herself, more of a reference to last Thursday’s weather when Storm Doris hit Derry and there was nothing better to do than mull around the house and cook comforting food.
This is actually an adapted recipe from the food magazine Delicious. I was going to use my usual tried and tested pancake recipe, which is basically throwing flour, sugar, eggs and buttermilk in a bowl and mixing them together, but instead I tried their recipe which adds whisked egg whites to the batter for added fluffiness. It actually turned out better than my usual pancakes - I think I’m converted and I’ll be making these ones for the kids coming home from school today.
Even if you’re more traditional in your toppings try the batter mixture at least - it’s worth the extra bit of effort.
Doris Day Pancakes,
caramelised bananas & a nutty chocolate sauce
Nutty Chocolate Sauce
50g Blanched Hazelnuts
200g Milk Chocolate - good quality
100ml Single Cream
1 tablespoon of sunflower oil
75g Caster Sugar
3 large Bananas, sliced on the diagonal
150g Plain Flour
1.5 teaspoon Baking Powder
1 tablespoon Caster Sugar
2 large Eggs - separated
Knob of Butter, for greasing the pan
Greek Yogurt or Whipped Fresh Cream
Make the Nutty Chocolate Sauce:
Preheat non-fan oven to 160°C/320°F.
Tumble the hazelnuts onto a baking tray and toast them in the heated oven for 10 minutes. When toasted put to one side to cool. Keep the oven on but turn it down to a very low temperature.
Meanwhile break the chocolate into piece into a heatproof bowl and add 2 tablespoons of cream. Put the bowl over a steaming pan of water and leave to melt. When the chocolate has melted, take it off the heat, give it a stir and put to one side. (Keep the pan of hot water for use later)
Drop the toasted hazelnuts into food processor, add the oil and whizz until a paste is made. Pour the chocolate mixture into the processor and whizz again until you the mixture becomes as smooth as possible, then add the remaining cream and pulse until the sauce comes together. Scrape it back into the chocolate melting bowl and keep warm over the warm bowl of water you used to melt the chocolate. (To make sure a skin doesn't form on the chocolate sauce put a layer of cling film over the surface so that it touches the sauce.)
Make the Caramelised Bananas:
Sprinkle the sugar in an even layer in a frying pan and put over a low heat, When the sugar starts melting put the slices of banana on top. Increase the heat a bit so that the sugar turns to caramel - don’t rush this! Once the caramel becomes brick red in colour, flip the bananas over one-by-one and cook until well caramelised.
Line a baking tray with baking parchment and put the bananas on this and keep warm in the oven.
Make the pancakes:
Mix the flour, baking powder, sugar and a pinch of salt in a large bowl. Add the egg yolks and stir. Then slowly pour in the buttermilk, stirring constantly, until a smooth batter is created. (A stand-alone mixer is a great help here, but not essential).
In a separate bowl whisk the egg whites with an electric mixer until soft peaks are visible. Using a metal spoon fold the egg whites to the batter gradually to make a light, fluffy batter. (If using a stand-alone mixer, turn it to the slowest setting - preferably “stir” - and add the egg whites a spoonful at a time) Transfer the mixture to a jug.
To cook the pancakes put a frying pan over a medium heat and lightly grease it with butter. Pour some of the mixture into the centre of the pan and smooth down with the bottom of a ladle or spoon to create a 8-10cm pancake. Con over a low to medium heat for a couple of minutes until golden underneath, then flip and repeat until fluffy and cooked through. Keep warm in the oven with the bananas whilst you are cooking your way through the batter.
For a show-stopping presentation, layer the pancakes on a cake stand or plate with the caramelised bananas, chocolate sauce and either whipped cream or greek yogurt.
For an easier eating option put a dollop of cream and some caramelised bananas on one half of a pancake and fold over like a taco. Drizzle the chocolate sauce over the folded pancake and top with sprinkled sieved icing sugar.