Melted unsalted butter, for greasing
2 bananas (300g), sliced
Whipped cream, to serve
50g Cadbury Crunchie Chocolate Bar, chopped
1 3/4 cups self-raising flour
2 tablespoons caster sugar
11/2 cups buttermilk
2 eggs, lightly beaten
2 teaspoons vanilla essence
CHOCOLATE FUDGE SAUCE (Makes 1 cup)
150g dark chocolate, chopped
1/3 cup thickened cream
2 tablespoons brown sugar
2 tablespoons golden syrup
To make sauce, combine all ingredients in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove. Cover to keep warm.
To make pancake batter, combine flour and sugar in a large bowl. Combine buttermilk, eggs and vanilla in a medium jug. Whisk well. Whisk into flour mixture until smooth.
Brush melted butter over base of a large, non-stick frying pan over a medium heat. Pour 1/4 cup batter into pan. Repeat to make three pancakes.
Cook for about 2 to 3 minutes, or until bubbles appear on the surface. Turn over. Cook for a further 2 to 3 minutes, or until golden underneath. Remove. Cover to keep warm. Repeat with remaining melted butter and batter to make 12 pancakes in total.
To serve, stack three pancakes together on each serving plate. Top with bananas, warm fudge sauce and cream. Decorate with chocolate bar.
TIP! Pancakes can be cooked several hours ahead. Reheat, wrapped in foil in a moderately slow oven (160C) until warm, or serve cold. Sauce can be made up to one day ahead. Keep, covered, in the fridge. Reheat.