Caramel Chocolate Pancakes

Step 1

Put all "caramel filling" ingredients into a small bowl and stir with a whisk.

Step 2

Line a sheet pan with parchment paper and spoon about 1 heaped tbsp onto the paper. Use the back of the spoon to spread it out into a round disc about 7-8 cm in diameter (see photo above in the text). Make 6 discs in total.

Step 3

Put the pan into the freezer for about 20 minutes.

Step 4

Meanwhile, put all dry pancake ingredients into a bowl and stir with a whisk.

Step 5

Process all wet pancake ingredients (except the oil) in a blender.

Step 6

Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine. Let the batter rest for a few minutes.

Step 7

Once the caramel discs are firm, you can start making the pancakes: Preheat a skillet to low-medium heat and add a little bit of oil (or you can use cooking spray).

Step 8

Pour about 1 1/2 heaped tbsp of the pancake batter into the skillet, spread it and place 1 frozen caramel disc into the center of the batter. Add more batter (approx. 1 tbsp) to cover the caramel.

Step 9

Put a lid on the skillet and cook the pancake for approximately 3 minutes. The lid is important, otherwise, the pancake won't cook properly because of the frozen caramel disc! Flip the pancake and cook if from the other side for a further 1-2 minutes. Continue with the remaining pancake batter. (Tip: By using two skillets at the same time you'll save time).

Step 10

Enjoy with banana slices and a chocolate sauce!