Chocolate Pancakes with Bananas
Yield: 6 Servings
1 T butter, melted
1 lg egg
1/2 c half-and-half
1/4 c sugar
3 T unsweetened cocoa powder
1/2 c flour
3 bananas, diced (about 3 cups)
2 ts lime juice
3/4 c hot fudge sauce
1/2 c heavy cream, whipped
1/4 c sliced almonds, toasted
In a medium bowl, whisk together melted butter, egg, half-and-half,
3 tablespoons sugar, cocoa, salt, and flour until smooth.
Place a pancake griddle over medium-low heat, brush with oil and
when hot, drop 1 generous tablespoon batter onto griddle in 4
separate places, spacing evenly. Cook only 30 seconds. With a
spatula, flip pancakes over and cook 20 to 30 seconds longer. Wrap
pancakes in foil to keep warm. Repeat until all batter is cooked.
In a small bowl, mix diced bananas with remaining 1 tablespoon
sugar and lime juice. To serve, divide bananas among 6 individual
dessert plates. Arrange 3 warm pancakes, overlapping, on top of
bananas on each plate. Top with hot fudge sauce and whipped cream,
dividing evenly. Garnish with toasted almonds. Serve immediately.
Note: If pancakes are prepared in advance, wrap slightly overlapping
in foil and refrigerate. Just before serving, heat in a preheated
200 degree F. oven 15 to 20 minutes, or until warm.