Chocolate and banana pancakes
I make chocolate and banana pancakes quite often, especially when I have a few overripe bananas or when I crave something quick yet filling. The recipe isn't complicated, and even though it seems like there's a lot to whisk or mix, everything goes quickly if you have the ingredients on hand. I like that the batter isn't too sweet, and the chocolate cream and bananas balance it out.
Quick Info
Total Time: about 1 hour and 45 minutes (includes chilling time)
Preparation Time: 20-25 minutes
Chilling Time: 1 hour
Cooking Time: 20-30 minutes
Servings: 12-14 pancakes, depending on the pan size
Difficulty: easy to medium
Recipe Type: dessert, brunch, snack
Ingredients
For the pancakes:
1 cup flour (approx. 120-130 g)
3 eggs (1 whole egg + 2 yolks, whites separated)
2 cups milk (approx. 400 ml)
1 tablespoon sugar
1 tablespoon soft butter
zest of 1 lemon
1 pinch of salt
50 ml oil (added to the mixture after chilling)
For the filling:
chocolate cream (like Finetti or another spread)
7 bananas
ground walnuts (about a handful for each pancake)
Preparation Method
1. Start with the batter. Sift the flour into a large bowl. Add the whole egg and the 2 yolks. Add the sugar, soft butter, pinch of salt, and lemon zest.
2. Begin to mix and gradually pour in the milk to avoid lumps. The batter should be thinner than pancake batter but still have some consistency. If there are still lumps at the end, quickly blend with a whisk or an immersion blender.
3. Whip the remaining egg whites until stiff peaks form, like for meringues. Fold them into the batter with large motions from the bottom up to keep it airy.
4. Cover the bowl and refrigerate the mixture for about 1 hour. This is an important step; the pancakes come out finer and don’t break while cooking.
5. Take the batter out of the fridge, add the 50 ml of oil, and mix well until everything is homogeneous.
6. Heat a non-stick pan over medium heat. The first pancake is usually a test, then it goes quickly. Pour a small ladle of batter, swirl the pan to spread it evenly, and cook on each side for about 1 minute until lightly browned.
7. Remove the pancakes to a plate. Cover them loosely with a towel while you cook the rest to prevent them from drying out.
8. To fill, spread chocolate cream on one side of each pancake. Sprinkle with ground walnuts. Place a peeled banana (or half, depending on the size of the pancakes) and roll tightly.
9. Finally, if I want them even richer, I melt a little chocolate and pour it over the rolled pancakes for a quick gratin effect. This step is optional.
Why I make this recipe often
It’s a recipe that doesn’t require special ingredients and can be adapted quickly. The bananas don’t end up in the trash, and the chocolate cream and nuts give it a good flavor even if the batter isn’t very sweet. Pancakes can be made in advance, and the filling can be added just before serving.
Tips and Variations
Tips
- Let the batter chill in the fridge for at least an hour; the pancakes will spread and cook more beautifully.
- If you want to prevent sticking completely, grease the pan with a little oil before each pancake, even though the batter already contains oil.
- Use well-ripened bananas, but not overly soft.
Substitutions
- Butter can be replaced with margarine, but the taste differs slightly.
- Chocolate cream can be substituted with Nutella, another spread, or even jam, but it won’t be the same recipe.
Variations
- You can add cocoa directly to the batter for even more chocolatey pancakes.
- Ground walnuts can be mixed with a little cinnamon if you like.
- Instead of bananas, you can use pears or strawberries, but the filling will be more liquid.
Serving Ideas
- They can be cut into smaller rolls for festive platters.
- On top, add more walnuts or a little powdered sugar if you prefer.
- They are also good cold, but it’s best to eat them immediately after filling for optimal texture.
Frequently Asked Questions
1. Can I leave the pancake batter in the fridge overnight?
Yes, you can leave the batter in the fridge until the next day. Before using it, mix well to ensure it’s homogeneous.
2. Can I make the pancakes without separating the eggs?
Yes, you can, but the final texture will be less airy and the pancakes denser.
3. Can I use oil instead of butter for the batter?
Yes, vegetable oil (about a tablespoon) can be used, but butter gives a better flavor.
4. If I don’t have chocolate cream, can I just use bananas and walnuts?
Yes, you can make them with just bananas and walnuts, but the pancake will be less rich in flavor.
5. Can the pancakes be frozen?
Simple pancakes without filling can be frozen. Once filled with bananas, I don’t recommend it, as the bananas change texture upon thawing.
Nutritional Values
The values are estimates for one filled pancake (without additional toppings):
- Calories: 180-220 kcal
- Protein: 4-5 g
- Carbohydrates: 25-30 g
- Fats: 8-10 g
It largely depends on how much chocolate cream you add and how large the pancakes are. If you want to reduce calories, cut back on the amount of cream or use less walnuts.
Storage and Reheating
Simple, unfilled pancakes can be stored in the fridge, covered, for 2-3 days. Reheat them in a non-stick pan for a few seconds on each side. Filled with bananas, they should be consumed as soon as possible, as the bananas change color and texture. For festive platters, you can fill them a maximum of 2-3 hours before serving.
Ingredients: pancakes ingredients 1 cup of flour 3 eggs 2 cups of milk 1 tablespoon sugar 1 tablespoon butter grated zest of 1 lemon 1 pinch of salt 50 ml oil for filling Finetti chocolate cream 7 bananas ground walnuts
