Sunnys Chocolate Banana Pancakes With Strawberry Chocolate Whipped Cream Recipes

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SUNNY'S PEACHES AND CREAM PANCAKE



Sunny's Peaches and Cream Pancake image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

One 10.6-ounce jug "just add water" pancake mix
Zest and juice of 1 lemon
4 tablespoons unsalted butter
1/4 packed cup light brown sugar
1/4 teaspoon ground cinnamon
Kosher salt
Half a 10-ounce bag frozen sliced peaches (about 1 1/4 cups)
8 ounces whipped cream cheese
1/2 cup powdered sugar
1/2 cup to 3/4 cup heavy cream or milk

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
  • Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
  • In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
  • Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.

STRAWBERRY SHORTCAKE PANCAKES RECIPE BY TASTY



Strawberry Shortcake Pancakes Recipe by Tasty image

Here's what you need: strawberry, water, sugar, cornstarch, water, egg, butter, buttermilk, all-purpose flour, sugar, baking powder, baking soda, salt, butter, whipped cream

Provided by Alix Traeger

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 cups strawberry, quartered
1 cup water
1 cup sugar
1 tablespoon cornstarch, optional
1 tablespoon water, optional
1 egg
3 tablespoons butter, melted
1 ½ cups buttermilk
1 ½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
butter
whipped cream, optional

Steps:

  • In a saucepan over medium heat, add the quartered strawberries, water, and sugar. Stir until combined and bring to a boil.
  • Turn down the heat and simmer for 10 minutes. If the syrup is too thin, mix together the cornstarch and water and add it to the strawberries. Stir again and cook until thickened about 5 minutes. Set aside.
  • In a medium bowl, mix together the wet ingredients.
  • In a large bowl, mix together the dry ingredients.
  • Slowly add the wet ingredients to the dry and gently mix until just incorporated. Do not over-mix!
  • Heat 1 tablespoon of butter on a skillet over medium heat.
  • Add ½ cup (145 g) of batter to the skillet and cook until bubbles form on the surface of the pancake. Flip and set aside.
  • Stack the pancakes and top with strawberry syrup and a dollop of whipped cream.
  • Enjoy!

Nutrition Facts : Calories 441 calories, Carbohydrate 78 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, Sugar 46 grams

BANANA SPLIT PANCAKES



Banana Split Pancakes image

A yummy treat that I like to make when my nieces and nephews spend the night. Great with a glass of chocolate milk.

Provided by volklchic

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 12

1 cup all-purpose flour
1 tablespoon brown sugar
2 teaspoons baking powder
¼ teaspoon salt
2 ripe bananas
1 cup milk
1 egg
2 tablespoons canola oil
1 teaspoon vanilla extract
4 ounces semisweet chocolate chips
2 cups sliced fresh strawberries
1 (7 ounce) can whipped cream

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.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 74.5 g, Cholesterol 83 mg, Fat 29.3 g, Fiber 5.7 g, Protein 10.6 g, SaturatedFat 13.5 g, Sodium 499.4 mg, Sugar 36.9 g

DOUBLE-CHOCOLATE STRAWBERRY PANCAKES



Double-Chocolate Strawberry Pancakes image

1st Place Winner Bisquick® Recipe Contest 2010! Two kinds of chocolate and sour cream create melt-in-your-mouth pancakes with a double strawberry hit.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 15

Number Of Ingredients 10

1 1/2 cups Original Bisquick™ mix
1/4 cup unsweetened baking cocoa
1 container (8 oz) sour cream
1/2 cup milk
2 teaspoons strawberry extract or vanilla
2 eggs
1 cup semisweet chocolate chips (6 oz)
Whipped cream or frozen (thawed) whipped topping
2 cups sliced fresh strawberries
Strawberry syrup

Steps:

  • In large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs (do not overbeat; mixture should be lumpy). Fold in chocolate chips.
  • Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, use scant 1/4 cup batter; spread batter with rubber spatula to 4 inches in diameter. Cook pancakes until bubbly on top, puffed and dry around edges, about 2 minutes. Turn and cook other sides until golden brown, about 1 to 2 minutes longer. Top with whipped cream, strawberries and syrup.

Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 110 mg, Fat 4, Fiber 5 g, Protein 9 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 25 g, TransFat 1 1/2 g

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