Peanut butter sauce

1. Combine peanut butter, brown sugar, cream and maple syrup in a small saucepan and heat over low heat, stirring continuously for 3 minutes or until smooth and sugar has dissolved.
2. Sauce should have a thick pouring consistency. If it becomes too thick, stir in a little water or cream to loosen the sauce.
3. Pour into a serving jug, cover and set aside.
    

Double choc pancakes

1. Sift flour, sugar, cocoa powder, salt and baking powder together in a medium bowl. Mix well. Make a well in the centre.
2. Whisk together eggs, vanilla and milk in a small bowl.
3. Pour into the dry ingredients, along with melted butter. Mix until just combined.
4. Fold in choc bits and set aside to rest for 10 minutes. 
5. Heat a non-stick frying pan over medium-low heat and add a little melted butter. Swirl until it begins to foam.
6. Using a ⅓ cup measure, scoop pancake batter into hot frying pan. Cook 2 minutes or until bubbles form and burst on the top of the pancake. Turn over and cook for a further 1 minute.
7. Place cooked pancakes into a large baking dish and cover with foil. Keep warm in a low oven while cooking remaining pancakes.
8. Serve pancake stacks topped with sliced bananas, whipped cream and drizzled with the warm peanut butter sauce. Garnish with grated dark chocolate.