Tuesday, June 11, 2013

Banana Split Pancakes

 How would you like this for breakfast, lunch or dinner?  As a Sunday morning sundae, possibly?

Not only were these scrumptious, and I am not really a banana fan, but they are super easy including the caramel sauce.

Here is how to get these from your screen to your plate...

Beat the bananas.

 Dump all remaining ingredients into the mixer at once and beat for about two minutes or until well combined and creamy.

 Tote batter to the stove.

 Drop by the ladle full and dot with chocolate chips.

 While those are baking on the griddle, make the sauce next to them.

Plate the pancakes, fluff with whipped cream, drizzle streams of warm, gooey caramel. 

 A few more chocolate chips, just because.

 Taste test.  I bet you'll need a large test sample.

Oh my goodness, will you look at that! Breakfast or brunch or brinner, these banana split pancakes make the meal.
I made up this recipe and tried to make it much healthier than it looks and tastes, which is the point right-to not sacrifice delectability for lower fat and calorie accountability?
For pancakes I used a basic buttermilk formula then embellished and twisted it all around:
2 soft bananas
1 1/4 cups unbleached flour
3/4 cup whole wheat flour
1 egg
1 1/2 c buttermilk:  I used 1 1/2 tbspns lemon with skim milk
2 1/8 tsp baking powder
1/2 tsp baking soda
1/4 tspn salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
Chocolate chips to your desire
After mushing and creaming the bananas, put all other ingredients in mixer and beat until pretty smooth-there will be some lumps, but should not have large clumps of banana.  Yield: approx. 15 medium sized pancakes.
For caramel sauce:
1/2 c light brown sugar
1/4 c heavy cream
2 tbs butter
1 1/2 tsp vanilla
shake of salt
Put all together in small saucepan and bring to low boil, whisking continuously.  then lower heat and simmer while whisking for about 5 more minutes or until begins to thicken to maple syrup consistency.  DO NOT LEAVE IT TO SIT AND BOIL.  You must keep your eye on this as with any caramel or candy sauce because it will quickly burn or crystalize on edges.   Keep it moving in the pot.  Yield approx. 3/4 c sauce.
As with any recipe I make, I improvise, do not always measure so feel free to make changes.  You can always omit or alter to your taste.  And try using what you have on hand if you don't have the same flour or whatever.
Caramel recipe adapted/modified from Food Network