Peanut Butter and Banana Pancakes with Chocolate Sauce and Peanut Butter Whipped Cream
My love affair with peanut butter probably began when I was a toddler and it has not waned. I love it so much I can almost count my years in peanut butter and jelly sandwiches, which I could eat, uncomplaining, for lunch, dinner, breakfast, and desert.
What keeps me from a three-meals-a-day peanut butter sandwich habit is not only my desire to come off as a sane person (because anyone who can actually commit to eating the same meal day after day probably has other um, quirks), but also my hesitance to confine such a delightful condiment to a life lived solely between sliced bread.
While it’s delightful when paired with soft, carby goodness and blackberry or boysenberry preserves, peanut butter also manages to sneak into many of my decidedly non-sandwich recipes. And not just peanut butter cookies (though I have an admitted weakness for them, too).
A couple of weekends ago, eager to try a new peanut butter recipe, I threw together banana and peanut butter pancakes. The first attempt, I have to admit, was a fail. I added too little liquid, mixed the batter way too much, and ended up with pancakes that looked alright, but had a somewhat unpleasant chewy texture.
Despite my initial failure, I did not give up, because although the texture was off, the taste was pretty delightful. So a few days later I tried again, this time with more milk and just a gentle folding of wet ingredients into dry. I ended up with a dense pancake, but not rubbery in texture, which tasted like peanut butter and then bananas in alternating bites.
Add a healthy drizzle of homemade chocolate sauce and a dollop of peanut butter whipped cream, and these pancakes are just as delicious for dessert as they are for a sinful breakfast.
- 2 mashed bananas
- 1 ½ cups of milk
- ½ cup creamy all natural peanut butter
- 2 large eggs, lightly beaten
- 2 teaspoons of oil
- 1 teaspoon of vanilla
- 2 cups of all purpose flour
- ⅓ cup packed dark brown sugar
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- Butter for cooking
- Chocolate Sauce
- 1 cup bittersweet chocolate
- ½ cup whole milk
- Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons creamy all natural peanut butter
- 2 teaspoons extra fine sugar
- In a medium bowl, mix the first 6 ingredients until well-combined
- In a second medium bowl, mix together the next 4 (dry) ingredients.
- Form a well in the flour mixture, pour in the combined wet ingredient, and using a spatula, carefully fold the wet ingredients into the flour mix until just combined. Do not overmix.
- Heat a skillet over medium until hot. Grease the surface with a bit of butter and measure out ⅓ cup of batter for each pancake. Work in batches, buttering the skillet before each new batch
- While the pancakes are cooking, combine the chocolate and milk for the sauce in a medium saucepan
- Cook over low heat, stirring constantly, until chocolate is fully melted and the mixture looks glossy. Remove from heat and set aside
- To prepare the whipped cream, whisk cream in a mixer, or by hand, until it just barely forms soft peaks. Add the peanut butter and sugar and whisk until the whipped cream holds its shape
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