Banana, peanut butter and chocolate pancake fritters

Method

1. To make the pancake batter, sift the flour and salt into a large bowl. Make a well in the centre, crack in the eggs and slowly whisk in enough milk to make a smooth batter, the consistency of pouring cream. Add the melted butter then set aside for 15 minutes.
2. Heat about a non-stick frying pan over a medium heat. When hot, dip some kitchen paper in the oil and wipe across the surface of the pan. Add a small ladleful of batter and tilt the pan to swirl the batter evenly and thinly. Cook for 1-2 minutes, until the pancake is golden underneath.
3. Loosen all around the pancake with a palette knife. Flip over and cook for a further minute, until golden. Slide out onto a plate and repeat to finish up the batter – oil the pan between each pancake.
4. Mix the chocolate spread with the crunchy peanut butter. Spread liberally over 3 pancakes, then top each with the sliced banana. Roll up each pancake, then slice into chunky rounds.
5. For the fritters, mix the self-raising flour with baking powder and caster sugar. Make a well, then add the egg and milk, a little at a time, stirring until you have a smooth batter. Dip each pancake round in the batter until fully coated.
6. Pour vegetable oil into a deep pan or wok to two-thirds full, then heat to 180°C or until a cube of bread browns in 30 seconds.
7. Fry the banana and pancake rounds in batches for about a minute until golden brown, then remove with a slotted spoon and drain on kitchen paper. Serve dusted with caster sugar.