Chocolate Pancake Recipes Recipe For Banana Recipe For Deviled

SWEDISH PANCAKES WITH CHERRY CREAM CHEESE AND CHOCOLATE-BANANA FILLINGS

Steps:

• For the batter: In a large bowl, whisk together the milk, eggs, 2 tablespoons melted butter and vanilla. In another bowl, whisk together the flour, sugar and salt. Combine the dry ingredients into the wet ingredients, whisking out any lumps. Let the batter rest for a few minutes while you prepare the fillings. (Batter can be covered and refrigerated for up to 24 hours, but it may need to be thinned a bit.)
• For the fillings: Mix together 1 cup cherry pie filling and the cream cheese; cover and refrigerate until ready to serve. Put the remaining cherry pie filling into a serving bowl. When ready to serve, slice the bananas and put them into a bowl; put the chocolate spread into another bowl.
• For the pancakes: Grease the pan with a bit of the melted butter. Pour a scant 1/4 cup of batter into the pan, swirling the pan to coat it evenly. When the top looks dry and bubbles and the edges are lightly browned, 45 seconds to 1 minute, flip the pancake over and cook for an additional 15 to 20 seconds. (The first pancake may not turn out perfect so don't worry if it does not work, eat it as a snack.) Place the pancake onto a plate and continue cooking the remaining batter in the 1/4 cup increments, brushing the pan with melted butter as needed. Stack the pancakes on top of each other and set aside covered with foil until ready to serve. (Pancakes can be covered and refrigerated for up to 24 hours. Pancakes can be placed between layers of wax paper, wrapped in plastic and frozen for up to a month. Thaw overnight in the refrigerator before using.)
• To serve: Put the pancakes out along with the bowls of fillings. Fill a pancake with a dollop of 1 of the fillings fold it in half and roll it up like a cigar. Garnish with a dollop of the remaining cherry pie filling or sprinkle with a bit of the powdered sugar.

CHOCOLATE CHIP BANANA PANCAKES

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.

BANANA CHOCOLATE CHIP PANCAKES

Steps:

• Stir baking mix, milk, sugar, egg, and vanilla extract together in a bowl until batter is smooth; fold in banana and chocolate chips until just combined.
• Heat a non-stick pan over medium-high heat. Sprinkle a few drops water in skillet; they will dance and disappear when skillet is ready.
• Spoon just under 1/4 cup batter into the pan; cook until bubbles appear on the top of each pancake and bottom is golden brown, 3 to 4 minutes. Flip each pancake and cook until bottom is golden brown, 3 to 4 minutes. Repeat with remaining batter.

CHOCOLATE BANANA PANCAKES

Steps:

• Mash the banana in a medium bowl. Add the egg, vanilla, yogurt, and water. Whisk until a bit frothy and smooth.
• In a smaller bowl mix the flour, baking soda, baking powder and cocoa powder. Sift it into the banana mixture. Mix until just blended. It will be thick.
• Use a ladle to drop some batter on a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes per side; when bubbles form on one side, its time to flip them over.

CHOCOLATE PANCAKES

Steps:

• Whisk flour, cocoa powder, sugar, and salt together in a large bowl. Beat eggs, milk, and vanilla in another bowl; mix in the melted butter. Pour the wet ingredients into the dry, and mix just until combined. Stir in the chocolate chips.
• Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until bubbles pop in the center of the pancake, about 2 to 3 minutes. Flip, and cook an additional minute on the opposite side.

CHOCOLATE BANANA CREPES

Steps:

• In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
• Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
• Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
• Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.

CHOCOLATE CREPES WITH BANANA

Steps:

• Heat a small skillet over medium heat.
• Blend sugar, butter, and vanilla extract together in a medium bowl using an electric mixer until smooth and creamy. Add milk, egg, and egg yolk one ingredient at a time and mix until smooth and creamy. Add flour a little at a time until batter is smooth, making sure there are no lumps.
• Lightly grease the preheated skillet. Pour in 1/3 cup batter and cook 1 to 2 minutes on first side. Flip; cook until golden, 30 seconds to 1 minute. Repeat with remaining batter.
• Melt butter over medium heat in a medium-sized skillet. Add bananas and cook, stirring often until soft, 2 to 3 minutes.
• Melt chocolate chips and cream cheese together in a microwave-safe bowl in a microwave, 1 to 2 minutes. Mix well. Add 2 tablespoons chocolate mixture to bananas. Set aside remainder to use later. Mix bananas and chocolate mixture together, let cook for 1 minute more.
• Add chocolate-banana mixture to crepes; fold over and drizzle with remaining chocolate.

BANANA-CHOCOLATE CHIP PANCAKES

Steps:

• Heat lightly greased griddle or skillet to 350°F or until drops of water sizzle.
• Stir together flour, sugar, baking powder, baking soda and salt in bowl. Add buttermilk, banana, egg and melted Butter with Canola Oil; beat with whisk just until smooth (batter will be thick). Stir in chocolate chips.
• Spoon 1/4 cup batter, for each pancake, onto hot griddle; spread to form 4-inch circle. (If batter is too thick, stir in 1 to 2 tablespoons buttermilk.) Cook pancakes 2-3 minutes or until bubbles form on top. Turn pancakes; continue cooking 2-3 minutes or until browned. Keep warm. Repeat with remaining batter.
• Serve warm pancakes with Butter with Canola Oil and syrup.

CHOCOLATE PANCAKES RECIPE BY TASTY

Steps:

• In a large bowl, mix together yolks and sugar, while still whisking, add milk
• Carefully fold in whipped egg whites.
• NOTE: It's better to use a spoon rather than a whisk.
• Add and mix the melted butter and the vanilla.
• In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
• Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
• Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
• To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
• Take off the heat, mix with the chocolate chips until perfectly smooth.
• Over low to medium heat, pour ¼ cup (60 ml) of pancake batter on a well-oiled pan.
• When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
• When the pancakes are ready, pour the chocolate ganache on top.
• NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.
• Garnish with raspberries.
• Enjoy !

BANANA-CHOCOLATE-PECAN PANCAKES

Steps:

• In small bowl, mash 2 bananas with fork. In medium bowl, stir together Bisquick mix, milk and eggs. Stir in mashed bananas just until combined. Stir in chocolate chunks and 1/2 cup pecans.
• Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
• Serve pancakes topped with syrup, sliced bananas and additional pecans.

BANANA SPLIT PANCAKES

Steps:

• Mix flour, brown sugar, baking powder, and salt together in a large bowl.
• Mash bananas in a large bowl using a fork. Add milk, egg, oil, and vanilla extract; mix well.
• Stir banana mixture and chocolate chips into the flour mixture until batter is blended but still slightly lumpy.
• Heat a lightly oiled griddle over medium heat. Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
• Top pancakes with strawberries and whipped cream.

QUICK BANANA-CHOCOLATE CHIP PANCAKES

Steps:

• Mash bananas using fork or whisk. I like to mash them coarsely so that there are banana chunks in the pancakes, but you can mash them finely if you like.
• In a bowl, mix all ingredients except chocolate chips with a whisk.
• Cook as normal, on a frying pan or skillet sprayed with Pam (re-spray pan between each batch). Measure out each pancake onto the pan (about 1/8 - 1/4 cup per pancake depending on your size preference) and sprinkle each pancake with chocolate chips. Flip pancakes when bubbles appear in pancake, cook other side.

CHOCOLATE SOUFFLé PANCAKES

Steps:

• Make the syrup: Combine the maple syrup, heavy cream, chocolate, butter, cocoa powder, brown sugar and salt in a medium saucepan over medium-low heat. Cook, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 3 minutes. If the mixture starts to simmer, reduce the heat to low. Stir in the vanilla and keep warm over the lowest heat setting, stirring occasionally.
• Make the pancakes: Preheat the oven to 200˚ F. Line a baking sheet with parchment paper and preheat a large griddle or 1 or 2 large nonstick skillets over medium-low heat. Whisk the flour, confectioners' sugar, cocoa powder, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Whisk the milk mixture into the flour mixture until just combined with some small lumps remaining; do not overmix. Fold in about one-third of the egg whites, then gently fold in the remaining egg whites until there are no large streaks remaining, being careful not to overmix and deflate the batter.
• Add 1 to 2 teaspoons butter to the griddle just to coat. Add 1/4 cup batter per pancake, sprinkle with chocolate chips and cook until bubbles form on top and the bottoms are lightly browned, about 3 minutes. Flip and continue cooking until set on the other side and just cooked through, 1 to 2 more minutes. Remove to the baking sheet and keep warm in the oven while cooking the remaining pancakes. Repeat with the remaining batter and chocolate chips, adding more butter to the pan as needed and reducing the heat if the pancakes brown too quickly.
• Divide the pancakes among plates. Stir the chocolate syrup. Dust the pancakes with confectioners' sugar and top with the syrup.

INSTANT POT CHOCOLATE CHIP BANANA PANCAKE BITES

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.

CHOCOLATE-BANANA PANCAKE BREAKFAST CASSEROLE

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.

BANANA-CHOCOLATE CHIP SHEET-PAN PANCAKE

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.