Chocolate and Banana Pancakes and Crepes Suzette

Ingredients

• FOR CREPE SUZETTE
• Basic pancake batter, to make 8 small pancakes
• 2 oranges
• 1 tbsp brandy
• Demerara sugar

• FOR BANANA CHOCOLATE PANCAKES
• PER SERVING 133 calories 2g fat
• Serves 6, Prep time 20 mins, Cook time 10 mins.
• 80g plain flour
• 20g cocoa powder
• 1 egg
• 2 tbsps low-fat yogurt
• 1-2 tbsps skimmed milk
• 2 tbsps caster sugar
• 1 banana
• 2 tbsps maple syrup

Cooking Instructions

1. FOR CREPE SUZETTE.
2. Make the pancakes and keep warm.
3. Remove the skin from the oranges and segment into a bowl. Squeeze over the juice. Pour into a pan and heat gently, reducing the juice by half.
4. Add the brandy and carefully tip the pan, allowing the brandy to ignite.
5. Pour over the pancakes and serve.
6. FOR BANANA CHOCOLATE PANCAKES.
7. Sieve the flour and cocoa into a mixing bowl. Add the egg and 1 tbsp of yogurt. Mix together, using a whisk, adding sufficient milk to form a thick paste.
8. Heat a non-stick frying pan and spray lightly with oil spray. Using a tablespoon, drop the mixture into the pan.
9. Cook for 1 minute on each side. Remove from the pan, sprinkle with caster sugar and keep warm.
10. Place the maple syrup in a small saucepan and heat to a rolling boil. Remove from the heat and allow to cool slightly before adding the sliced banana and remaining yogurt.
11. Top the pancakes with the mixture and serve hot.

Tips