Bobby Flay Chocolate Pancake Recipe Recipe For Banana Recipe For Shrimp

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COCONUT WAFFLES WITH CHOCOLATE MAPLE SYRUP AND BANANA



Coconut Waffles with Chocolate Maple Syrup and Banana image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 3/4 cups all-purpose flour
2 tablespoons pure cane sugar
1 tablespoon light brown muscovado sugar
1 tablespoons baking powder
1/4 teaspoon fine sea salt
1 1/4 cups whole milk
1/2 cup unsweetened coconut milk
6 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing on the waffle iron
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract
3 whole eggs
1/3 cup shredded sweetened coconut, lightly toasted, plusmore for garnish
1 cup Grade B maple syrup
3 ounces bittersweet chocolate, finely chopped
Pinch sea salt
2 large ripe bananas, sliced

Steps:

  • For the waffles: Whisk together the flour, sugars, baking powder and salt in a medium bowl. Whisk together the milk, coconut milk, butter, oil, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the coconut. Cover and let rest in the refrigerator for 30 minutes.
  • For the syrup: Meanwhile, bring the syrup to a simmer over low heat in a small saucepot. Add the chocolate and salt and remove from the heat. Whisk it until it becomes smooth. Keep warm.
  • Heat a waffle iron according to manufacturer's directions. Brush the grates with melted butter. Ladle about 1/3 cup of the batter onto each grate. Close the cover and bake until golden brown. Serve the waffles topped with the bananas, drizzled with syrup and garnished with a sprinkling of toasted coconut.

ESPRESSO-CHOCOLATE CHIP BANANA BREAD WITH ESPRESSO-CINNAMON BUTTER



Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter image

Provided by Bobby Flay

Time 1h50m

Yield One 9-inch loaf

Number Of Ingredients 15

5 tablespoons unsalted butter, plus extra at room temperature for greasing the pan
1 tablespoon instant espresso powder
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/4 teaspoon kosher salt
4 medium-ripe bananas (the peel should be pretty black), peeled and halved
1/2 cup granulated sugar
2 tablespoons lightly-packed light brown sugar
1 large egg, beaten
3 ounces semisweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 tablespoons confectioners' sugar
1 teaspoon instant espresso powder
Pinch of ground cinnamon
Pinch of fine salt

Steps:

  • Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
  • Whisk the flour, baking soda and kosher salt together in a medium bowl.
  • Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
  • Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
  • Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.

BOBBY FLAY'S DOUBLE-CHOCOLATE PANCAKES



Bobby Flay's Double-Chocolate Pancakes image

Few adults would want this meal for breakfast, but it is an excellent recipe for parents to make the morning after a sleepover that had the children and their friends up late watching horror films and unfathomable YouTube comedy. I adapted it slightly from Bobby Flay's "Brunch at Bobby's" cookbook, released in 2015. Watching the effect of the sugar and chocolate on a sleepy child is its own sort of joy - and you can hustle the guests home before the inevitable crash. Serve with raspberries for reasons of taste and elegance (though strawberries or bananas would do in a pinch), and salted caramel sauce. Yes, you could insist on eating muesli and almond milk instead. But in Mr. Flay's words, "If you're going to cave, you might as well go all out."

Provided by Sam Sifton

Categories     breakfast, brunch, pancakes, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 large eggs
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
1 1/4 to 1 3/4 cups buttermilk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso or coffee powder
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 1/2 ounces semisweet chocolate, finely chopped
1 tablespoon or so neutral oil, like canola
Raspberries, for serving
Salted caramel sauce, warmed, for serving

Steps:

  • Heat oven to 250 degrees.
  • In a small bowl, whisk together eggs, sugars, 1 1/4 cups buttermilk, the melted butter and the vanilla extract.
  • In a medium bowl, sift together flour, cocoa powder, coffee powder, baking powder and salt.
  • Add the egg mixture to the flour mixture and whisk until combined. Add remaining buttermilk if mixture is too thick. Fold in the chocolate and allow to sit for 10 to 15 minutes.
  • Heat a large griddle or cast-iron pan over medium heat. Brush with the neutral oil and allow it to get hot. Drop ¼-cup portions of the batter onto the griddle and cook until bubbles begin to rise to the surface, approximately 2 minutes, then flip and cook for another minute or two. As pancakes are ready, place them on a baking sheet and keep them warm in the oven.
  • Serve stacked, with raspberries and drizzled with warm caramel sauce.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 512 milligrams, Sugar 26 grams, TransFat 0 grams

CHOCOLATE CHIP BANANA PANCAKES



Chocolate Chip Banana Pancakes image

This is just like an banana chocolate chip muffin but its a pancake! You can add all the chocolate chips into the batter instead of using some to garnish. Enjoy!

Provided by BestTeenChef

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 1/4 cups milk
1/2 cup banana, mashed (2 small)
1 egg, lighty beaten
1 teaspoon vanilla
1/2 cup chocolate chips, divided

Steps:

  • Combine flour, sugar, baking powder and cinnamon in a large bowl.
  • After mixing well stir in milk, banana, egg and vanilla.
  • Fold in 1/4 cup chocolate chips.
  • Heat a griddle, sprayed with oil on medium heat. Pour batter onto griddle making 3 inch rounds.
  • Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden.
  • Prepare remaining pancake batter as directed adding more spray if needed.
  • Place on individual plates and sprinkle with remaining chocolate chips.

Nutrition Facts : Calories 372.2, Fat 10.9, SaturatedFat 6, Cholesterol 63.5, Sodium 240, Carbohydrate 61, Fiber 3.1, Sugar 17.2, Protein 10

DOUBLE CHOCOLATE PANCAKES WITH SALTED CARAMEL SAUCE



Double Chocolate Pancakes with Salted Caramel Sauce image

The perfect way to spoil the chocolate lover in your life, these pancakes are undeniably decadent. My daughter and her friends used to beg for chocolate chip pancakes after sleepovers, and if you're going to cave, you might as well go all out! Big flakes of sea salt add a nice crunch of saltiness to the caramel and temper the dish's sweetness.

Provided by Bobby Flay

Categories     main-dish

Yield 4 to 5 servings (12 to 15 pancakes)

Number Of Ingredients 19

2 large eggs
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
1 1/4 cups buttermilk, at room temperature
3 tablespoons unsalted butter, melted, plus more for the griddle
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
3 ounces semisweet or bittersweet chocolate, finely chopped
Salted Caramel Sauce, warm, recipe follows
Confectioner's sugar, optional
Raspberries, optional
1 cup sugar
1/2 cup heavy cream
2 tablespoons unsalted butter, at room temperature
3/4 teaspoon fleur de sel or other coarse sea salt

Steps:

  • Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Add the egg mixture and whisk until just combined. Fold in the chocolate, cover, and let rest for 15 minutes.
  • Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
  • Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
  • Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners' sugar and some raspberries, if desired.
  • Combine the sugar and 1/4 cup cold water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
  • Meanwhile, warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes. Remove from the heat and stir in the butter and salt until combined. Serve warm.

PANCAKES, BOBBY FLAY'S RECIPE - (3.5/5)



Pancakes, Bobby Flay's Recipe - (3.5/5) image

Provided by Boberlicious

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1/2 cup toasted pecans, finely chopped
2 tablespoons granulated sugar
1 tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
2 large eggs
1 1/2 cups, plus 3 tablespoons buttermilk
1 teaspoon pure vanilla extract

Steps:

  • Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using. Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.

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