Banana pancakes with caramel sauce

20140422-111747.jpg

Usually, when you have over-ripe bananas, you make banana bread. I am part of the rare group of people who doesn’t like banana bread. I know! But I just… don’t. So when I found myself with three bananas that were way too ripe to just eat, I found myself in a bit of a dilemma. I’d been craving pancakes lately (my new favorite thing is forcing Jé to eat dessert for dinner, which usually involves pancakes) so I decided to give banana pancakes a try, for dinner no less!

20140422-111741.jpg

20140422-111754.jpg

The pancakes themselves came together really quickly and turned out lovely. The banana caramel sauce was slightly longer to prepare but if you can multi-task, just keep an eye on the caramel while you’re cooking the pancakes one by one, and with a little luck everything will be ready at about the same time!

Banana pancakes with caramel sauce
Pancakes from Once Upon A Chef

Ingredients (makes 8-10 small pancakes)
1 super ripe banana, mashed in a large bowl
1 cup + 2 tablespoons milk
2 eggs
1/2 teaspoon vanilla extract
3 tablespoons melted butter
1 1/2 cups flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt

1/4 cup sugar
1 tablespoon butter
1 tablespoon crème fraîche
1 tablespoon rum

Using the large bowl with your mashed banana, whisk in the eggs, followed by the milk and vanilla extract. Stir in the cooled, melted butter next. Add the dry ingredients and stir with a spatula or spoon until just combined.

Heat a pan over medium-high heat, adding a small pat of butter. Once the butter is melted, wipe the pan out with a paper towel and begin making your pancakes. I tend to use a 1/4 cup measuring cup, dropping the batter into the hot pan and smoothing it out just a bit. Let them cook until bubbles begin appearing, then turn them over. I like to add a bit of butter to the tops of my pancakes now. Cook another 2-3 minutes and remove, stacking as you go so they stay warm.

Meanwhile, make your banana caramel sauce. In a small saucepan, heat the sugar over medium-high heat, swirling occasionally, until it melts fully and turns a deep, dark amber (be careful not to scorch it!). Add the butter and stir until it’s incorporated. Remove from heat, add the crème fraîche (it’ll bubble up a lot!), then the rum. Stir until it all comes back together and you have caramel! Add your sliced bananas and place over high heat, letting it bubble and drape your bananas in delicious caramel. Spoon over the pancakes and serve with a tall glass of milk!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s