The larger the pancake, the larger the capacity to hold your favourite toppings from bananas to melted chocolate, ice-cream and more
Serves 4
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Hold multiple scoops of rich chocolate ice-cream in these Dutch pancakes, a larger and thinner variation of the breakfast and dessert staple. For full-bodied goodness, we went ham on the remaining chocolate components, and finished it off with bananas to neutralise the flavour.


  • ¾ cup (180 ml) milk
  • ⅔ cup (100 g) plain flour
  • 4 eggs
  • 2 tbsps Dutch-processed cocoa
  • ½ cup (110 g) caster sugar
  • 1 tsp vanilla bean paste
  • 100 g dark chocolate, chopped coarsely
  • 30 g butter
  • 2 small bananas (260 g), halved lengthways and crossways
  • 4 scoops chocolate or chocolate chip ice-cream
  • 1 tsp Dutch-processed cocoa, extra
Preheat oven to 200 C.

Pulse milk, flour, eggs, cocoa, sugar, vanilla and a pinch of salt in a food processor for 15 secs or until just combined (do not over process or the mixture will be tough). Stir in half the chocolate.

Heat butter in an 18 cm base and 25 cm top, ovenproof frying pan, over medium heat, for 1 min or until foaming; add batter. Immediately transfer to the oven; bake for 12 mins or until puffed and cooked through.

Gently melt remaining chocolate in a microwave or a small heatproof bowl over a saucepan of simmering water.


Top pancake with bananas and ice-cream, drizzle with melted chocolate and dust with extra sifted cocoa; serve pancake immediately.

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