Breakfast is the most important meal of the day they say. Well… in our house, it’s actually dinner and not breakfast ;P
We only have an extensive breakfast on the weekend or when there is a holiday or something like that. Delicious Banoffee Chocolate Pancakes like these here are rather the exception for us…. unfortunately, I have to say. These pancakes are incredibly fluffy and delicious. If you are not as lazy as we are, you can make them, theoretically, every day of the week. They are actually done in no time. Easy peasy pancakes ;P
In the US pancakes are quite common for breakfast – here in Germany not so much. It took a while for us to embrace that kind of breakfast. When I was a kid we only had stale bread and butter… just kidding ;P But it changed a lot. Nowadays, the options for the first meal of the day are almost endless. Bread, cereals, smoothie bowls, baked granola, pancakes, and much much more… everything, of course, available in endless variations in sweet or savory ;P
This recipe here is actually one of our favorite pancake recipes. Easy to prepare and you get nice fluffy pancakes. Together with the whipped cream, banana slices, and the caramel sauce… sooo good!
The pancakes are done in no time. If you use two frying pans and do some multitasking you are basically done in a few minutes. All you got to do besides that is whip the cream, slice the bananas, and then pile it all up on plates along with some caramel sauce and some additional chocolate. That’s it. If you made your caramel sauce in advance you’re really done in no time. We always have a jar of Salted Caramel or Dulce de leche in the fridge. That can be warmed in the microwave and is ready within seconds. I linked a product in the recipe you can use as well if you don’t feel like making your own caramel. That’s the easiest way here ;P
In order to make your breakfast not too calorie-heavy, I recommend serving the pancakes with something lighter… maybe a small fruit salad. Not bacon and eggs. That would be too much all in all… unless you want to go for a run after breakfast ;P
By the way, these pancakes are also a great dish if you want to surprise a loved one on their birthday or perhaps for Mother’s Day. Delicious breakfast to celebrate and to start the day in “style” ;P Then maybe with a glass of “bubbly” or some mimosa along with the pancakes. Sounds good, doesn’t it? ;)
INGREDIENTS / ZUTATEN
For the pancakes:
1 3/4 cups (230g) all-purpose flour
1/4 cup (50g) sugar (or xylitol)
1 1/2 tsp. baking powder
2 tbsp. cocoa powder
pinch of salt
4 large eggs, divided
1 1/2 cups (360ml) buttermilk
some butter for frying the pancakes
For serving:
7 oz. (200g) heavy cream (cold)
1/4 tsp. vanilla extract
2-3 bananas, sliced
some caramel sauce*
some chopped chocolate
some cocoa powder
Für die Pancakes:
230g Mehl (Type 550)
50g Zucker (oder Xylitol)
1 1/2 TL Backpulver
2 EL Kakaopulver
1 Prise Salz
4 Eier (L), getrennt
360ml Buttermilch
etwas Butter zum Anbraten
Zum Servieren:
200g (kalte) Schlagsahne
1/4 TL Vanille Extrakt
2-3 Bananen, in Scheiben geschnitten
etwas Karamellsoße*
etwas gehackte Schokolade
etwas Kakaopulver
DIRECTIONS / ZUBEREITUNG
2. Divide the eggs and whisk the egg whites until stiff peaks form. Set aside. Add the egg yolks and buttermilk to the bowl with the dry ingredients and mix to combine. Gradually add the beaten egg whites and carefully fold in – you want to keep as much volume as possible.
3. Heat up a large frying pan with some butter. Add small portions (about 1/2 cup) of batter to the pan and fry from both sides – you want at least three pancakes per serving. Set aside and keep warm.
4. Add the (cold) heavy cream and vanilla extract to a bowl and whisk until stiff peaks form. Peel the banana and cut into thick slices. Layer the pancakes in stacks with whipped cream and banana slices. Finish with some whipped cream on top, drizzle with some caramel sauce and sprinkle with chopped chocolate and/or dust with cocoa powder. Serve immediately.
2. Die Eier trennen und das Eiweiß aufschlagen und zur Seite stellen. Das Eigelb und die Buttermilch zur Schüssel mit den trockenen Zutaten dazugeben und alles gut verrühren. Den Eischnee nach und nach vorsichtig unterheben – möglichst viel vom Volumen erhalten.
3. Etwas Butter in einer großen Pfanne erhitzen und dann die Pancakes (etwa 1/2 Tasse pro Pancake) ausbacken. Der Teig sollte mindestens drei kleine Pancakes pro Portion (insg. 12 Stück) ergeben. Zur Seite stellen und warm halten.
4. Die (kalte) Sahne und den Vanille Extrakt in ein hohes Gefäß geben und steifschlagen. Die Bananen schälen und in dicke Scheiben schneiden. Pancakes dann mit der Sahne und Bananenscheiben auf Tellern aufstapeln. Mit etwas Sahne, Karamellsoße und gehackter Schokolade und/oder Kakaopulver dekorieren. Sofort servieren.
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Here is a version of the recipe you can print easily.
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Banoffee Chocolate Pancakes
- Prep Time: 00:15
- Cook Time: 00:15
- Total Time: 00:30
- Yield: 4 1x
- Category: Breakfast
- Cuisine: America
- Diet: Vegetarian
Description
These Banoffee Chocolate Pancakes are perfect if you want to surprise a loved one for breakfast. They are easy to prepare and extremely delicious!
Ingredients
For the pancakes:
1 3/4 cups (230g) all-purpose flour
1/4 cup (50g) sugar (or xylitol)
1 1/2 tsp. baking powder
2 tbsp. cocoa powder
pinch of salt
4 large eggs, divided
1 1/2 cups (360ml) buttermilk
some butter for frying the pancakes
For serving:
7 oz. (200g) heavy cream (cold)
1/4 tsp. vanilla extract
2-3 bananas, sliced
some caramel sauce*
some chopped chocolate
some cocoa powder
Instructions
1. For the batter add the flour, sugar (or xylitol), baking powder, cocoa powder, and salt to a bowl and mix to combine.
2. Divide the eggs and whisk the egg whites until stiff peaks form. Set aside. Add the egg yolks and buttermilk to the bowl with the dry ingredients and mix to combine. Gradually add the beaten egg whites and carefully fold in – you want to keep as much volume as possible.
3. Heat up a large frying pan with some butter. Add small portions (about 1/2 cup) of batter to the pan and fry from both sides – you want at least three pancakes per serving. Set aside and keep warm.
4. Add the (cold) heavy cream and vanilla extract to a bowl and whisk until stiff peaks form. Peel the banana and cut into thick slices. Layer the pancakes in stacks with whipped cream and banana slices. Finish with some whipped cream on top, drizzle with some caramel sauce and sprinkle with chopped chocolate and/or dust with cocoa powder. Serve immediately.
Notes
Enjoy baking!
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