Photograph: Jan Baldwin
- 150 g plain flour
- 2 tsp baking powder
- 2 tbsp caster sugar
- 2 large eggs
- 150 g crème fraîche, plus extra to serve
- 100 g milk chocolate chips
- butter or vegetable oil, for frying
- 2 large bananas
- cocoa powder
Put the flour, baking powder and sugar in a mixing bowl, stir together and make a well in the centre. Lightly beat the eggs in a separate small bowl, then pour into the well.
Stir the mixture together, then gradually whisk in the crème fraîche to make a thickish batter. Finally, stir in the chocolate chips.
Heat a knob of butter and 1 tablespoon of oil in a large frying pan and, when sizzling, fry tablespoonfuls of the batter over a medium heat. Fry a few pancakes at a time for 2-3 minutes on each side. Keep them warm in a low oven while you fry the rest. If the butter and oil get a little dark, wipe out the pan and add more before continuing to fry.
Serve the pancakes hot, layered with sliced banana, topped with crème fraîche and dusted with a little cocoa powder and/or icing sugar.
Kitchen secret: children love helping to make (and eat!) these pancakes. They’re quick to mix and delicious hot from the pan if you can’t wait for everyone to eat together.