BANANA-CHOCOLATE CHIP SHEET-PAN PANCAKE
There is a way to make a batch of pancakes that's all ready and hot at the same time; make them in your sheet pan! It's the simplest way to feed a crowd and makes a beautiful brunch centerpiece when topped with fresh sliced bananas, walnuts and a drizzle of maple syrup.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
- In large bowl, mix flour, sugar, baking powder and salt until blended; set aside.
- In medium bowl, beat eggs, milk, melted butter, vanilla and 1/2 cup mashed banana with whisk until blended. Stir egg mixture into flour mixture until just blended (batter will be lumpy). Pour into pan. Sprinkle chips on top.
- Bake 20 to 24 minutes or until golden brown, center is set and toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Top with Toppings. If desired, serve with additional maple syrup.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 45 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 19 g, TransFat 0 g
CHOCOLATE-BANANA PANCAKE BREAKFAST CASSEROLE
Have bananas with your flapjacks. Oh, and chocolate, too. Add a few sliced strawberries or a handful of raspberries for an extra pop of flavor and color!
Provided by Food Network Kitchen
Categories main-dish
Time 9h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
- Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined.
- Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
- Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.
- Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard.
- Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners' sugar.
INSTANT POT CHOCOLATE CHIP BANANA PANCAKE BITES
These banana pancake bites are loaded with chocolate chips and a touch of ground cinnamon. Plus, they come together quickly in your Instant Pot®. Serve with warm maple syrup for dipping.
Provided by Food Network Kitchen
Time 30m
Yield 7 pancake bites
Number Of Ingredients 7
Steps:
- Whisk the pancake mix, egg, milk and cinnamon together in a medium bowl until just combined (some small lumps are okay). Use a rubber spatula to fold in the banana and chocolate chips until evenly dispersed.
- Divide the batter evenly among the egg bite mold cups (each cup will be about 3/4 full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
- Add 1 1/2 cups water to the Instant Pot, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 7 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the pancake bites out of the mold. Run a small offset spatula around the edge of the mold if there is any sticking. Serve with maple syrup for dipping.
BACON PANCAKE DIPPERS WITH CHOCOLATE-PEANUT BUTTER SAUCE
Discover a little magic in the morning with Bacon Pancake Dippers with Chocolate-Peanut Butter Sauce. Top 4-inch pancake strips with a slice of bacon and dip them in a creamy peanut butter and chocolate sauce for a sweet-and savory treat. These bacon pancake dippers will fly off the plate.
Provided by My Food and Family
Categories Festive 2020
Time 20m
Yield 6 servings (2 pancakes with 2 Tbsp. sauce each)
Number Of Ingredients 5
Steps:
- Whisk pancake mix and water just until blended.
- Ladle batter onto hot griddle or into hot large skillet sprayed with cooking spray, using 1/4 cup batter for each 4-inch long pancake. Immediately top batter for each pancake with 1 bacon piece, pressing bacon gently into batter to secure. Cook until bubbles form on tops of pancakes, then turn to brown other sides.
- Meanwhile, microwave peanut butter and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec.
- Serve pancake dippers with the chocolate-peanut butter sauce.
Nutrition Facts : Calories 390, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
CHOCOLATE PRALINE PANCAKE CAKE
If you like a sweet chocolate filling for your pancake you'll love this indulgent fondant cake with deep, rich sauce
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Prepare pancakes following a classic recipe (see 'Goes well with').
- Lightly brush a baking sheet with sunflower oil. Tip the caster sugar into a medium-size saucepan, add 2-3 tbsp of water and set the pan over a low-medium heat to allow the sugar to slowly dissolve into the water. Bring to the boil and continue to cook until the syrup becomes amber-coloured caramel.
- Working quickly, tip the blanched almonds and salt into the pan and continue to cook for 30 secs-1 min until the caramel turns deep amber and the almonds are toasted. Tip the praline onto the oiled baking sheet and leave until completely cold and hardened. Break the praline into chunks and whizz in the food processor until coarsely chopped.
- To make the chocolate sauce, combine all the ingredients in a heatproof bowl set over a pan of barely simmering water. Stir occasionally until smooth and silky. Remove from the heat and cool to room temperature.
- Heat oven to 180C/160C fan/gas 4. Lay one pancake in the bottom of a 20cm springform tin and spread over 1 tbsp of chocolate sauce. Scatter with chopped praline and top with another pancake. Continue in this manner until you have used all 12 pancakes, topping the stack with a pancake.
- Cover the tin with foil and bake on the middle shelf of the oven for around 20 mins or until hot through. Gently warm the remaining chocolate sauce, cut the cake into wedges and serve scattered with the remaining praline chocolate sauce, and a bowl of lightly whipped cream alongside.
Nutrition Facts : Calories 775 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 56 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.51 milligram of sodium
MINI MAPLE CHOCOLATE CHIP PANCAKE MUFFINS
Make and share this Mini Maple Chocolate Chip Pancake Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 19m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Generously grease a 24 cup mini muffin pan with non-stick spray.
- Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
- In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
- Add wet ingredients to dry ingredients and stir with a spoon until combined.
- Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
- Bake for 8-9 minutes.
- Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
- Serve immediately with warmed butter if you like or even just with maple syrup.
Nutrition Facts : Calories 60.4, Fat 2.3, SaturatedFat 1.4, Cholesterol 11.4, Sodium 87.2, Carbohydrate 8.6, Fiber 0.3, Sugar 4.2, Protein 1.3
MINI MAPLE CHOCOLATE CHIP PANCAKE MUFFINS.
Categories Breakfast
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops. Bake for 8-9 minutes.
CHOCOLATE PEPPERMINT COOKIE LAYERED PANCAKE JARS
Peppermint extract is added to pancake batter for a minty, holiday breakfast treat that's topped with crushed peppermint candies and whipped cream. Share the love by layering the ingredients in jars for gifting.
Provided by Annalise Sandberg
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- To make Cookie Pancake Mix, mix Bisquick® mix, baking powder and sugar in medium bowl.
- In clean quart jar, add Bisquick mixture, followed by cocoa, then chocolate chips, and finally peppermint candies. Press each layer down with back of spoon to gently compact it before adding next layer. Top the jar with a lid and ring.
- To make the pancakes, remove peppermint candies from jar, and set aside. Dump remaining contents into large bowl. Add milk, egg, peppermint extract and butter; stir until combined. Batter will be a little lumpy.
- Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry, and bubbles appear on the surface, about 3 minutes. Turn, and cook on other side 2 minutes longer. Repeat with remaining batter.
- Crush peppermint candies with mallet or rolling pin. Serve pancakes with whipped cream, chocolate syrup, and crushed peppermint candies.
Nutrition Facts : ServingSize 1 Serving
SHEET PAN-CHOCOLATE CHIP PANCAKE
Cooking breakfast for a crowd? Try a Sheet-Pan Chocolate Chip Pancake recipe! You can make 12 servings of pancakes at once with this method. Serve your Sheet-Pan Chocolate Chip Pancake with sliced fruit on the side.
Provided by My Food and Family
Categories Pancakes
Time 23m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Line 15x10x1-inch pan with parchment; spray with cooking spray. Combine flour, sugar, baking soda and salt in large bowl.
- Melt 4 Tbsp. butter; whisk with eggs, milk and sour cream until blended. Add to dry ingredients; mix well.
- Pour into prepared pan; sprinkle with chocolate chips.
- Bake 11 to 13 min. or until top is lightly browned.
- Melt remaining butter; brush onto top of pancake.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
MEXICAN CHOCOLATE PANCAKE
Categories Chocolate Breakfast Fry Kid-Friendly Quick & Easy Pastry
Yield 2 pancakes a person
Number Of Ingredients 3
Steps:
- create the mix by adding the water to the powder, than frying them in a pan on high flame with butter. Cook the pancake for about 30 seconds to 1 minute and then add some ground up mexican chocolate, with some chunks in the middle of the pancake and flip.
SILVER-DOLLAR PANCAKE SUNDAES WITH CHOCOLATE HAZELNUT SAUCE
Use our Everyday Baking Mix to make this sweet treat. Whether you serve it for dessert or breakfast is up to you.
Provided by Martha Stewart
Categories Pancake Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together butter, egg, and 2/3 cup milk. Add baking mix; whisk just until moistened (do not overmix; a few small lumps are fine).
- Preheat oven to 200 degrees. Place a baking sheet in oven to warm. Heat a large nonstick skillet or griddle over medium; very lightly butter surface. Drop batter by 2 tablespoonfuls onto skillet; cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. With a thin spatula, flip pancakes, and cook until browned on the underside, 1 to 2 minutes more.
- Transfer pancakes to baking sheet in oven; cover loosely with aluminum foil. Continue to make pancakes with remaining batter, adding more butter to skillet as necessary (you should have a total of about 12 pancakes).
- In a small saucepan, combine chocolate hazelnut spread with remaining 1/3 cup milk. Bring to a simmer over medium-low; whisk until smooth. Serve pancakes topped with chocolate hazelnut sauce and ice cream.
Nutrition Facts : Calories 429 g, Fat 16 g, Fiber 2 g, Protein 9 g
DENNY'S BLUEBERRY AND WHITE CHOCOLATE PANCAKE PUPPIES
Denny's Blueberry and White Chocolate Pancake Puppies combine both blueberries and white chocolate for a delicious taste.
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- In a medium sized pot, add 4 cups of oil, and heat oil to 350 degrees. In a medium sized bowl combine pancake mix, water, and white chocolate chips and mix until blended.Use a cookie scoop to scoop out pancake batter and drop into hot oil. Turn pancake puppy when the pancake dough ball turns brown, flip over using a slotted spoon, and cook until the other side has been browned.Remove cooked puppies and drain on paper towels. Roll puppies in powdered sugar, and top with any remaining powder sugar serve with your favorite pancake syrup.
CHOCOLATE, RASPBERRY & PISTACHIO PANCAKE TOPPING
Super quick and easy, make this pancake topping for a delicious speedy dessert or an indulgent weekend breakfast
Provided by Cassie Best
Categories Dessert, Treat
Time 5m
Number Of Ingredients 5
Steps:
- Mix the chocolate spread with the nut butter, thinning with the milk if you need to. Spread the mixture over a warm pancake (see our easy pancakes recipe) and top with the raspberries and pistachios. Fold over and top with more of the filling, if you like.
Nutrition Facts : Calories 340 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
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