This recipe appears in:Wake and Bake: Roasted Banana Chocolate Pancakes
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.
- 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
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.
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.
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.