Banana & Chocolate Pancakes with Coffee Custard

SERVES 4 (Makes 12)
PREP 15 minutes
COOK 40 minutes
COST $2.95 a serve

What You’ll Need

2¼ cups self-raising flour
2 tablespoons cocoa powder
¼ cup caster sugar
2 teaspoons ground cinnamon
3 cups milk, plus 2 cups extra
1 egg
1 banana, mashed, plus 1 extra, sliced
60g butter, chopped
¼ cup vanilla custard powder
2 tablespoons brown sugar
2 tablespoons Bushells Coffee & Chicory Essence
Dark chocolate curls, to serve


  1. Sift flour and cocoa powder into a large bowl. Stir in caster sugar and cinnamon. Make a well at centre. Whisk milk and egg in a jug. Add milk mixture and mashed banana to flour mixture; stir to combine.

  2. For each pancake, melt a little of the butter in a frying pan over moderate heat. Pour ⅓ cup of pancake batter into pan; tilt to coat base. Cook for 1 minute or until bubbles appear on the surface. Turn; cook for a further 2 minutes or until golden and cooked. Transfer to a heatproof plate. Cover to keep warm. Repeat to make 12 pancakes in total.

  3. Meanwhile, place custard powder, brown sugar, essence and extra milk in a saucepan; whisk to combine. Cook and stir over moderate heat for 5 minutes or until mixture boils and thickens.

  4. Stack pancakes on a serving plate. Top with extra sliced banana. Drizzle with coffee custard. Serve sprinkled with chocolate curls.

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