Banana Pancakes With Hazelnut Mascarpone Crème Recipes
BANANA PANCAKES WITH HAZELNUT MASCARPONE CRèME
Hazelnut cream is a delightful and satisfying sweet enjoyed throughout Europe, and in our opinion, Americans will love it equally well. Blending it with mascarpone cheese makes it a winner for spreading atop deliciously rich banana pancakes. This dish reminds us of Dad's Sunday morning pancakes, but we've elevated the presentation slightly above what Dad would have done, enough that it can be served as an elegant part of a casual brunch.
Provided by Annacia
Categories Breakfast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare the hazelnut mascarpone crème:.
- In a small bowl mix together mascarpone cheese, hazelnut cream, nutmeg, vanilla and powdered sugar until well blended. Set aside.
- Prepare the hazelnut drizzle:.
- Place 1/4 cup hazelnut cream in microwave safe bowl and heat in microwave on high for 20 seconds or until melted. Add half and half and stir to combine well. Mixture should be syrupy.
- Prepare the banana pancakes:.
- Slowly preheat a heavy pancake griddle.
- Mix together, flour, baking powder, salt, sugar and nutmeg.
- In a separate bowl, beat eggs and add milk, butter, mashed banana and lemon juice.
- Mix until well blended.
- Pour wet ingredients into flour mixture; mix just until combined.
- Batter should be lumpy.
- TO SERVE:.
- Lay one pancake down on the serving plate. Place a few banana slices on one edge, and spread mascarpone cream on the pancake. Top with another pancake, sliding a few more banana slices between the mascarpone and the top pancake. Top with remaining banana slices. Drizzle with a small amount of hazelnut syrup.
- VARIATION:.
- You may also use this sweet and creamy mascarpone filling on bagels. Simply choose a plain or egg bagel (no seeds), slice and toast.
- Spread mascarpone mixture on bagel halves.
- If desired, place sliced bananas on top and/or drizzle with hazelnut syrup for a decadent topping (may require fork and knife!).
Nutrition Facts : Calories 724.8, Fat 32.1, SaturatedFat 15.6, Cholesterol 170, Sodium 1167.7, Carbohydrate 95.6, Fiber 5.2, Sugar 29.5, Protein 16.5
BANANA PANCAKES
These delicious pancakes will be a morning treat for your little ones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 1 1/2 Dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 175 degrees. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy.
- Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon 1 tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven.
- Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes.
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