Recipe#2130
Title: Chocolate 01
From: Judi Mae Phelps jphelps@best.comNewsgroups: alt.creative-cooking,alt.creative-cook
Subject: Chocolate Pancakes with Bananas & Whipped Cream
Date: Mon, 17 Feb 1997 06:56:03 -0800
Message-ID: Pine.SGI.3.95.970217065419.17874B-100000@shellx.best.com
Chocolate Pancakes with Bananas and Whipped Cream
Yield: 6 Servings1 T butter, melted
1 lg egg
1/2 c half-and-half
1/4 c sugar
3 T unsweetened cocoa powder
dash salt
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.