This recipe started life as simply Boozy Bananas without the pancakes, but friends thought it tended to be just a little too sloppy.
The pancakes give it more body and look lovley sliced across to show the swirls of melted chocolate and banana inside.
Make the pancake batter by whisking together the egg, milk, salt, sugar and vegetable oil then gradually whisking in the mixed flour.
Don‘t feel you have to add ALL the flour. Simply keep adding a little bit more and whisking again until the batter is smooth and the consistancy is slightly thicker than double cream.
Leave to stand in a cool place for at least 30 minutes
Use the batter to fry 4 pancakes in a 20-25cm pan. Layer them on a plate with kitchen roll to cool and remove any excess oil.
Take the first cooled pancake and lay it onto a clean tea towel spread out on your worktop.
Slice a banana into roughly 5mm rounds and arrange these to cover the pancake - think pepperoni on a pizza!
Sprinkle 50g of the broken chocolate over the banana slices.
Using the tea towel, roll the pancake up like a Swiss roll with the banana and chocolate as the filling.
Place into a shallow oven-proof dish.
Repeat with the remaining pancakes then pour the liqueur evenly over them all.
Sprinkle the brown sugar over the top and place in a hot (220 degrees) oven for about 10-15 minutes or until the sugar has melted and starts to bubble.
Serve hot, topped with a dollop of extra thick double cream and perhaps a splash more liqueur depending on taste and how much wine you‘ve already had with dinner!
These pancakes adapt well to being cooked on the barbecue.
Simply roll each pancake into an individual kitchen foil parcel and place on a moderate barbecue for about 15 minutes.
Serve with ice cream for a delicious Summer alternative.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.