Chocolate pancakes with caramelized bananas
3 servings
30 minutes
Chocolate pancakes with caramelized bananas are true gastronomic magic, harmoniously combining the rich taste of cocoa, the delicate texture of the batter, and the sweet, enveloping caramel infusion of bananas. This dessert has European roots but its variations are popular worldwide. The pancakes turn out airy and fragrant, while the caramelized bananas add sophistication and a hint of acidity thanks to orange juice. Such a combination makes them not only a wonderful option for breakfast but also an exquisite treat for special occasions. They are served with warm syrup that enriches each serving with extra sweetness. This dish is perfect for cozy home evenings or morning moods, awakening a taste for life with the first bite.
1
In one bowl, mix sifted flour and cocoa, add sugar, baking powder, salt, and vanillin. In another bowl, lightly beat the eggs with milk, add 60 g of melted butter and mix well.
- Wheat flour: 200 g
- Cocoa powder: 50 g
- Sugar: 100 g
- Baking powder: 1 teaspoon
- Salt: pinch
- Vanilla: to taste
- Chicken egg: 2 pieces
- Milk: 300 ml
- Butter: 100 g
2
Add the dry mixture to the milk-egg mixture in several batches, mixing thoroughly after each. The dough will be thick. Bake on medium heat on one side until bubbles appear on the surface, then flip and bake for another half minute until done.
3
To caramelize bananas: melt 40 g of butter in a pan, add brown sugar, peeled and halved bananas, and the juice of half an orange. Cook for 4-5 minutes over medium heat, turning and basting with syrup until the bananas are soft.
- Butter: 100 g
- Cane sugar: 3 tablespoons
- Bananas: 2 pieces
- Oranges: 0.5 piece
4
Place the pancakes on a plate, spread the bananas on top, and drizzle with syrup.