Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and Marmalade; A Bittersweet Cookbook.
1Put the flour, baking powder and sugar in a mixing bowl, stir together and make a well in the centre. Lightly beat the eggs in a separate small bowl, then pour into the well.
2Stir the mixture together, then gradually whisk in the crème fraîche to make a thickish batter. Finally, stir in the chocolate chips.
3Heat a knob of butter and 1 tablespoon of oil in a large frying pan and, when sizzling, fry tablespoonfuls of the batter over a medium heat. Fry a few pancakes at a time for 2-3 minutes on each side. Keep them warm in a low oven while you fry the rest. If the butter and oil get a little dark, wipe out the pan and add more before continuing to fry.
4Serve the pancakes hot, layered with sliced banana, topped with crème fraîche and dusted with a little cocoa powder and/or icing sugar.
Children love helping to make (and eat!) these pancakes. They’re quick to mix and delicious hot from the pan if you can’t wait for everyone to eat together.