Tuesday was yet another snow day. Cold, boring, and as usual everyone was craving something. All of a sudden a light bulb shone at the top of my head. I said, "Why don't we make some pancakes for dinner?!" We were all ready for something to warm our cold bellies. At first they were just your ordinary pancakes. But as usual we had to put a twist to it and instead of drizzling chocolate on top of the pancakes, we decided to put the chocolate into the batter. Then for the extra zing, we added extra milk chocolate bits into the batter. And you can't have pancakes without syrup, but we couldn't go to the store, so we had to make our own. So the children and I made some banana caramel sauce.
Call me crazy, but I actually had mine with sour cream on top. It balanced the banana caramel sauce and the choco-pancake's sweetness.
CHOCO-PANCAKES (makes 12 pancakes):
Ingredients for pankakes:
4 eggs, separated
1 1/3 cup of all-purpose flour
1 tsp baking powder, heaped
1 pinch salt
1 cup milk
2 tbsp granulated sugar
1/4 cocoa powder
4 oz. milk chocolate, broken into chunks
Directions for pankakes:
Make a white egg fluff out of egg whites with a pinch of salt. Set aside.
In a big enough bowl, mix together all other ingredients but milk chocolate chinks.
With hand whisk, fold in egg white fluff, add milk chocolate chunks, and you are ready to roll.
I ended up with 12 choco-pancakes.
BANANA CARAMEL SAUCE
Ingredients for sauce:
1 cup brown sugar
1/4 cup heavy cream
2 tbsp butter
2 bananas, sliced into circles
Directions for sauce:
Put all the ingredients but bananas in a skillet and heat until it starts to bubble. Let it bubble on a low heat for about 5 minutes, stir in bananas, and voila, your banana caramel sauce in ready to be drizzled over the pancakes.
Now all you have to do is fill your plate with the simple goodness and enjoy!