1 To make the chocolate maple syrup: place the water and salt in a pan and gently heat until the salt has dissolved. Add the maple syrup and bring to a simmer. Pour over the chocolate in a bowl and whisk together until the chocolate has melted and a smooth syrup has formed. (Note: you can keep this syrup in a jar for future use, just give it a good stir before serving.)
2 To make the pancakes: sift the dry ingredients into a large mixing bowl. Lightly whisk together the wet ingredients then add to the bowl and mix together (you can do this in a food mixer or by hand). Leave to stand for a couple of minutes.
3 Heat a little of the butter in a non-stick frying pan until it sizzles, add a ladleful of the pancake mixture and tilt and swirl the pan to create a round shape approx 4.5in/12cm across. Fry over a medium heat until the top just starts to bubble then flip over and cook for another minute or two – both sides should turn a lovely golden brown. Set aside and keep warm, then repeat this process with the rest of the batter until all of the pancakes are cooked.
4 Serve the pancakes with the chocolate maple syrup and slices of fresh banana. Also delicious topped with a scoop of vanilla ice cream.
Recipe courtesy of Divine (recipe Pauline Milligan, photography Tom Baker)