Choc Banana Pancakes

Need to use that squishy banana in your fruit bowl?


40g butter
1 3/4 cup Self Raising flour
1/2 cup castor sugar
1/4 cup cocoa powder
1/4 tsp cinnamon
1 ripe banana
250 ml milk
100 ml water
1 egg
extra banana and ice cream for serving - if you wish ;)


Melt butter.
Combine flour, sugar, cocoa and cinnamon until evenly combined. 
Break banana into bite sized pieces and add to mixture with milk, water and egg. Combine.
Heat fry pan over medium heat. Brush pan with melted butter.
Pour 2 amounts of batter (roughly 1/4 cup each) into the pan, making sure when the batter spreads that they don't touch.
Cook for about 2 minutes, or until l bubbles appear randomly. Flip and cook for 30 seconds or until just firm.
Repeat with remaining batter. Make sure the pan does not become too hot.
Serve the pancakes with extra banana slices and/or ice cream.




Notes:
If the pan becomes too hot, the pancakes will turn very dark and burn around the edges.
These pancakes will keep in a sealed container for 2 days (if they last!), but are best eaten on the day they're made.
If the banana is over-ripe, just mash!




Chef's idea:
Strawberries can be added in place of the banana, if desired.