Ricotta pancakes with oranges & honey
Don't just save these for pancake day, make them for a scrumptious breakfast or quick dessert
Caramelised banana & chocolate galette
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 6
Skip to ingredients
- 70g hazelnutsroughly chopped
- 150g dark chocolatefinely chopped
- 500g block shop-bought puff pastry
- 3 bananassliced
- 3 tbsp light brown soft sugar
- vanilla ice creamto serve (optional)
Nutrition: Per serving
- kcal651
- fat40g
- saturates17g
- carbs60g
- sugars31g
- fibre7g
- protein9g
- salt0.7g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Blitz 50g of the hazelnuts in a small food processor until they resemble fine breadcrumbs, then tip into a bowl with the chocolate.
step 2
Roll the pastry out to a round roughly 30cm in diameter on a sheet of baking parchment. Scatter the chocolate and hazelnut mixture over the pastry circle, leaving a 5cm border. Top with the bananas and most of the remaining hazelnuts, then fold the edges of the pastry over. Transfer the galette to a baking sheet along with the baking parchment, then chill in the fridge for at least 10 mins.
step 3
Remove from the fridge and sprinkle the sugar over the galette, then bake for 25-30 mins, or until golden and puffed up. Scatter over the remaining hazelnuts and serve with a scoop of vanilla ice cream, if you like.
