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Roasted Banana Chocolate Pancakes
[Photograph: Carrie Vasios]
Pan frying bananas in butter then roasting them with sugar makes them into a rich sauce for chocolate pancakes.
Note: The amount of butter you need to cook the pancakes depends on the size of your skillet. I use about 1 tablespoon for an 9-inch pan. You can increase the size of the pancakes, just adjust cook time accordingly.
About This Recipe
| Yield: | makes 12 3-inch pancakes with sauce |
| Active time: | 30 minutes |
| Total time: | 40 minutes |
| Special equipment: | skillet, baking dish, whisk |
| This recipe appears in: | Wake and Bake: Roasted Banana Chocolate Pancakes |
Ingredients
- For Bananas:
- 4 ripe, medium bananas sliced
- 4 tablespoons butter
- 4 tablespoons sugar
- For Pancakes
- 1 cup (about 5 ounces) all purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 1/2 tablespoons unsweetened cocoa powder
- 1 egg, lightly beaten
- 1 cup milk
- Butter, for griddle
Procedures
-
1
Preheat oven to 350°F. Heat 1 tablespoon butter in a skillet over medium high heat. Add one banana's worth of slices and fry until just golden. Transfer slices to a baking dish. Repeat with remaining bananas. Sprinkle fried bananas with 4 tablespoons sugar and bake until bubbling, 15 minutes. Clean skillet.
-
2
Meanwhile, whisk together flour, baking powder, sugar, salt, and cocoa powder in a medium bowl. Add egg and milk and whisk until batter is well combined.
-
3
When bananas are almost ready, heat 1 tablespoon butter on skillet until starting to foam. Add batter and cook pancakes until golden on bottom, about 3 minutes, flip with a spatula, and cook until just cooked through, about another 2 minutes more. Place pancakes on plates. Continue making pancakes with remaining batter. Top pancakes with roasted bananas and serve.
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