Banana Chocolate Pancakes, Hot Chocolate Sauce
Comments:	These quite easy pancakes, having received a chocolate 'treatment', make rich, extraordinary dessert. For even less trouble, pancakes can be prepared ahead of time and kept, a sheet of waxed paper between each until ready to serve, reheated. Preparation time : 25 minutes Cooking time : 15 minutes Calories : 379 Proteins : 10 g Carbohydrates : 46 g Sugars : 21 g Fat : 18 g Saturated fat : 7 g
Servings:	4

3 large bananas Grated rind of 1 orange 6 tablespoons [90 mL] orange juice 2 tablespoons [30 mL] orange or banana-flavored liqueur Hot Chocolate Sauce 1 tablespoon [15 mL] unsweetened cocoa powder 2 teaspoons 10 mL] cornstarch 3 tablespoons [45 mL] milk 1 1/2 ounce [42 g] dark chocolate 1 tablespoon [15 g] butter 1/2 cup [125 mL] light corn syrup 1/4 teaspoon [1 mL] vanilla Pancakes 1 cup [140 g] all-purpose flour 1 tablespoon [15 mL] unsweetened cocoa powder 1 egg 1 teaspoon [5 mL] sunflower oil 1 1/4 cups [310 mL] milk Cooking oil

Peel then slice bananas; arrange into a bowl, sprinkle banana slices with grated orange rind, then orange juice and orange or banana-flavored liqueur all over banana slices. Set aside. Prepare hot chocolate sauce, then prepare pancake batter and cook pancakes. Just before serving, reheat hot chocolate sauce for 1 to 2 minutes. Meanwhile, evenly arrange drained banana slices into the centre of each pancake; fold pancakes in half, or into triangles. Pour a little hot chocolate sauce over filled pancakes, and serve. Hot Chocolate Sauce Into a bowl, mix together cocoa powder and cornstarch. Then mix in milk; reserve. Into a small casserole, break-up dark chocolate into small pieces; add butter and corn syrup. Heat sauce over low heat, stirring until all ingredients are well blended. Then pour in reserved cocoa powder and milk mixture. Bring sauce to a boil over low heat, stirring; simmer mixture slowly for 1 minute. Remove from heat and mix in vanilla. Pancakes Into a bowl, sift together flour and cocoa powder; make a in the centre. Break in egg and pour in sunflower oil. Whip mixture slowly ouring in milk, to get a smooth batter. Heat just a little oil, just enough to cover the bottom of the frypan, into a heavy frypan. Over medium heat, pour a little batter into frypan, tilting frypan to well spread the batter. Cook pancake until golden underneath, turn pancake and brown on other side. Slide pancake onto a plate; keep warm. Repeat with remaining batter.