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Bite-sized banana pieces tossed in a vanilla and cinnamon-spiced pancake batter then butter fried in a dutch cake pan.
WHAT’S GOING ON HERE:
Banana: These banana pancakes can be filled with anything from a variety of fruit to jams, chocolate, nut butter spreads, and jellies.
Pancake Batter This recipe uses a quick and easy scratch-made pancake mix. Skip a few steps and use pancake batter. Jazz it up with a little extra vanilla and bourbon,
TIPS & TRICKS FOR THE BEST STUFFED BANANA PANCAKES
the pan: The monk pan or Danish cake pan. is a skillet that has little round divots. It can be filled with all kinds of pastry batters. when you flip the batter the heat from the pan holds and cradles the batter resulting in perfectly rounded cakey sides. a few tries and you’ll get the hang of it. if it’s your first time using the pan make a few cakes without bananas to try it out with less of a mess.
flipping the cups: flipping the pancakes take a little technique. i like to keep a large metal spoon and chopsticks on hand. for the first flip while the cake is frying in butter i like to flip it using two chopsticks. for the removal, i like a large spoon for extra support.
bite-sized pieces: keep the banana pieces small. don’t worry about cooking and losing too much texture on the banana these don’t cook for too long.
dusting: dust the pancakes with powdered sugar and cinnamon. drizzle them in maple, caramel, or chocolate.
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