Peanut butter and chocolate chips combined make the most delicious desserts—yes, I’m pointing fingers at you, Reese’s. But no one ever said we couldn’t have this power couple incorporated into the best meal of the day: breakfast. After eating these perfectly fluffed hotcakes garnished with caramelized bananas, you’d bet you died and went to heaven.
—Teresa Sabga, co-editor-in-chief of Baked. Follow Teresa on Twitter and Instagram @teresamarias.
Servings: 12 medium-sized pancakes
For the peanut butter pancakes:
- In a large mixing bowl, combine the egg, peanut butter, mashed banana, cream, sugars, cinnamon and vanilla and whisk until combined. There will be some lumps in the batter because of the banana and peanut butter swirls will be present. Add the remaining ingredients and stir until just combined; don’t over-mix after adding the flour or the pancakes will be tough.
- Spray a non-stick skillet with cooking spray and place about 3 tablespoons of batter per pancake onto the skillet. Cook pancakes over medium-high heat on the first side for about 3 minutes and on the second side for 1½ to 2 minutes, or until browned and done. Repeat until all batter is gone.
For the caramelized bananas:
- In another skillet, add the banana slices and sear them for about 1 minute over medium high heat.
- Add brown sugar, butter, cinnamon and cream and cook over medium heat, stirring gently and continuously, for 3 minutes, or until sauce begins to thicken, reduce, brown, and caramelize.
- Turn off the heat, add the vanilla and stir to incorporate. Immediately pour the caramelized bananas and sauce over pancakes.
Adapted from foodrepublic.com.