This is one of those treats than requires a little time as the pancake batter needs to rest. Assemble while the chocolate ganache is still warm to prevent it from setting. Feel free to change the flavour of the coulis; raspberry works wonders and would bring a classy look to the dessert.
For the banana pancakes (makes about 15 pancakes)
260g /2 cups plain flour, sifted
4 eggs, free range preferably
960ml/ 4 cups whole milk
1 pinch of salt
2 very ripe bananas, mashed
For the chocolate ganache
300g dark chocolate, broken into pieces (70% cocoa, Green and Black is a good one)
250g sour cream
For the mango coulis
1/2 ripe mango
2tbs of mango jam (alternatively, cook one mango with 2tbs of sugar until the fruit resemble a pulpy texture, about 10 to 15 minutes)
a dash of water
fresh mango to decorate, cubed
Place the flour in a large bowl and make a well in the center.
In a separate bowl, beat together the eggs and milk. Add in the mashed bananas and stir well.
Add the banana batter to the flour, a little at a time whisking constantly with a balloon whisk until light and runny. Cover with clingfilm and set aside for an hour or so.
Cook one pancake at a time in a small frying pan over a high heat. Keep the cooked pancakes warm in a plate covered with greaseproof paper and placed over a bowl of simmering water.
Put the broken chocolate in a heat proof bowl and place on top of a pan of simmering water (make sure the bowl doesn’t touch the water). Let the chocolate melt slowly without stirring too often. Once the chocolate is almost completely melted, remove from the heat and stir until completely melted and smooth. Add in the sour cream and stir till combined. Set aside.
In a food processor, blend together the mango, mango jam and a little water (about 1tbs). Add in more water depending on how thin you want the coulis.
To assemble the cake, spread onto each pancake a thin layer of chocolate ganache and then a thin layer of mango coulis. Stack another pancake on top and repeat. To finish, pour the remaining chocolate ganache over the top pancake and then the remaining mango coulis. Finish with the cubed mango and serve.
Inspired by What Katie Ate
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