baked

the ultimate food high

Peanut Butter Chocolate Chip Banana Pancakes

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

IMG_7176Servings: 12 medium-sized pancakes

Ingredients:

For the peanut butter banana pancakes:
• 1 large egg
• ¼ cup creamy peanut butter
½ cup mashed banana
• ¾ cup cream or milk
• 2 tablespoons granulated sugar
• 1 tablespoon light brown sugar, packed
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• A pinch of salt
• ½ cup chocolate chips
For the caramelized bananas:
• 2 tablespoons light brown sugar, packed
• 1 tablespoon butter
• ½ teaspoon cinnamon
• ¼ cup cream or milk
• ½ teaspoon vanilla extract

Directions:
For the peanut butter pancakes:

  1. 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.
  2. 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:

  1. In another skillet, add the banana slices and sear them for about 1 minute over medium high heat.
  2. 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.
  3. Turn off the heat, add the vanilla and stir to incorporate. Immediately pour the caramelized bananas and sauce over pancakes.

Adapted from foodrepublic.com.

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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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