Spooky Ghost Pancakes

Name: Spooky Ghost Pancakes with chocolate and banana | 2 servings
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 200 milliliters Organic buttermilk; 200 g Chocolate chips; 2 unit Egg; 150 g Flour; 8 g Baking powder; 50 g Powdered sugar; 3 unit Banana; 1 tablespoon Sunflower oil; 1 tablespoon Sugar; ½ teaspoon Salt

with chocolate and banana | 2 servings

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Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.

Finish these spooky chocolate and banana pancakes by drawing spider webs with the frosting. Happy Halloween!

Tags:

Recipe

Allergens:

Melk (inclusief lactose)

•Soja

•Ei

•Gluten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

200 milliliters

Organic buttermilk

(Contains: Melk (inclusief lactose))

200 g

Chocolate chips

(Contains: Soja May be present: Tarwe, Noten, Spelt, Amandelnoten, Sesamzaad, Gluten, Paranoten, Hazelnoten, Cashewnoten, Melk (inclusief lactose), Walnoten, Haver, Gerst, Pecannoten, Pistachenoten, Macadamianoten, Pinda's, Rogge)

2 unit

Egg

(Contains: Ei)

150 g

Flour

(Contains: Gluten, Tarwe May be present: Gluten)

8 g

Baking powder

(Contains: Tarwe May be present: Ei, Gluten, Lupine, Melk (inclusief lactose), Soja)

50 g

Powdered sugar

(May be present: Pinda's, Soja, Ei, Lupine, Melk (inclusief lactose), Sesamzaad, Noten, Gluten)

3 unit

Banana

Not included in your delivery

1 tablespoon

Sunflower oil

1 tablespoon

Sugar

½ teaspoon

Salt

Nutrition Values

Energy (kJ)5344 kJ

Calories1277 kcal

Fat50.6 g

Saturated Fat24.8 g

Carbohydrate173.4 g

Sugar104.3 g

Dietary Fiber14.9 g

Protein27.4 g

Salt3.2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Whisk

•Saucepan

•Tall-Sided Pan

•Aluminum Foil

Cooking Steps

Heat the buttermilk in a saucepan over medium-low heat. Add 190g of chocolate chips and stir until the chocolate has completely melted.
Remove the pan from the heat and set aside to cool.
Whisk the eggs into a bowl until light and fluffy.

Pour the flour into another bowl and add 0.5 sachet baking powder, 0.5 tsp salt and 1 tbsp granulated sugar.
Fold the melted chocolate and buttermilk into the eggs, then add this to the flour bowl and mix into a smooth batter.

Heat a generous drizzle of sunflower oil in a frying pan over medium-high heat.
Pour a ladle full of batter into the pan (see Tip). Fry the pancakes for about 2 minutes per side, then remove from the pan and keep warm under aluminium foil.
Repeat until you've used all the batter, adding some more sunflower oil in between pancakes if needed.

Tip: the pancakes in this recipe are meant to be small.

Pour 50g powdered sugar into a bowl. Add 1 tbsp water and mix well until you have a smooth icing.
Pour the icing into a piping bag or freezer bag.
Cut off a small corner from the bottom of the bag, so that you have a narrow opening.
Use the icing to draw a spider web pattern on the pancakes.

Boil a shallow layer of water in a saucepan, then place a heat-resistant bowl on top, making sure it doesn't touch the water.
Add the rest of the chocolate chips and melt while stirring.

Halve the bananas lengthways and then cut into diagonal slices.
Using a spoon, draw ghost faces on the slices of banana with the melted chocolate.
Serve the spiderweb pancakes with the banana ghosts.