COCOA PANCAKES WITH CREAMY CARAMEL-BANANA TOPPING

Cocoa Pancakes with Creamy Caramel-Banana Topping image

Is it breakfast or is it dessert? You decide after enjoying these easy-to-make chocolaty pancakes.

Provided by Betty Crocker Kitchens

Time 20m

Yield 4

Number Of Ingredients 14

Ingredients

1/2 cup packed brown sugar
1/4 cup whipping cream
1/4 cup light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
3 medium bananas, sliced
1 egg
3/4 cup milk
1 tablespoon butter or margarine, melted
3/4 cup Gold Medal™ all-purpose flour
1/4 cup granulated sugar
2 tablespoons unsweetened baking cocoa
1 teaspoon baking powder
1/8 teaspoon salt

Steps:

In 1-quart saucepan, mix all topping ingredients except bananas. Heat to boiling over medium heat, stirring occasionally; remove from heat. Gently stir in bananas until well coated; keep warm.
Heat griddle or skillet over medium-high heat or electric griddle to 375°F. Grease griddle with cooking spray, vegetable oil or shortening. In medium bowl, beat egg with wire whisk or hand beater until foamy. Beat in milk and butter until smooth. Stir in remaining pancake ingredients until blended.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until pancakes are puffed. Turn and cook other sides until golden brown and dry around edges. Serve pancakes with topping.

Nutrition Facts : Calories 760, Carbohydrate 131 g, Cholesterol 130 mg, Fat 4, Fiber 5 g, Protein 10 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 81 g, TransFat 1 g