For a successful brunch, try Cyril Lignac’s recipe for Chocolate and Banana Pancakes.
Duration: 20 minutes prep, 12 minutes cooking, 15 minutes resting
For 4 people
- 1 banana
- 12.5cl full cream with 35% fat very cold
- 15 grams of vanilla sugar
Spread a few spoons
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Put a bowl in the fridge to chill it, it will be used to mount the chantilly cream. Melt the butter in the microwave.
Mix flour, sugar, baking powder and fine salt in a bowl. Add the eggs, mix gently, then pour in the pre-melted butter and milk, stirring gently without rubbing too much – if there are any lumps, that’s fine.
Let stand for 15 minutes at room temperature. The device should not be smooth and above all should not fall.
Peel the banana and cut into 0.5 cm thick slices and place on a plate. In a cold bowl, pour very cold cream, start whipping it, then add vanilla sugar. When the whipped cream hardens, keep it cool.
In a crepe maker or blini pan, spread a little oil with a paper towel to avoid excess fat. Pour the batter into a 10cm diameter disc, place 1 tablespoon of the spread in the middle, pour over the second layer of pancake batter (to expand) then turn the heat down to medium and when bubbles start to appear on the surface, use a spatula. Turn the pancakes using Let the other side brown for about 1 minute.
When the pancakes are golden on both sides, place them on a plate. Cover with banana slices and a dollop of whipped cream.
06Homemade n°5 by Cyril Lignac
Recipe from the book Homemade n°5 by Cyril LignacEdition of La Martinia.
You can put jam or even avocado inside these pancakes and serve with salmon and lemon cream.