Me (with defiance): Banana pancakes aren’t just for kids!
Or maybe they are, because around here, we eat them on Saturday mornings while watching cartoons. But these banana pancakes are special, because they are made with the creamy, lusciously bitter chocolate hazelnut spread of your dreams.
It’s Nutella for grown-ups, made in Tuscany by a small chocolate company called Amedei. Amedei’s products have won numerous awards and their chocolate bars have been heralded by chocolate nerds as “the best in the world”. What’s more, Amedei is headed by the first female choclatier ever, Cecilia Tessieri. You can purchase this spread on the company website, or–like most everything else–on Amazon.
And another thing: is there anything better than an overripe banana? I keep buying them with the intention of making smoothies and quickly forget that they are sitting on top of the fridge, gathering dust. Then, when they are soft and speckled and practically shouting for fruit flies to gather, I remember them. Some see these and say, “compost”. I say, “breakfast”. Let’s get started.
First, mix the wet and dry ingredients separately, then combine them into a semi-lumpy batter, yatta yatta.
Swirl the chocolate gold into your banana batter. Wait until the last possible second to flip these, so that the chocolate side is only on the pan for a few seconds. You’ll be left with a nice crispy pancake and pockets of chocolate ooze.
I found that the bananas made the cakes sweet enough without the addition of maple syrup. But you know, you do you.
CHOCOLATE SWIRLED BANANA PANCAKES for two
makes six six-inch pancakes
2 tablespoons of butter
1 overripe banana
1/2 cup of milk (I used almond)
1/8 teaspoon of vanilla
2/3 cup of flour
1 tablespoon of sugar
1 1/2 tablespoons of baking powder
1/8 teaspoon of salt
3 tablespoons of chocolate hazelnut spread
Melt the butter in a medium microwave-safe bowl. Mash the banana into the butter and add the egg, milk, and vanilla. Stir to combine.
Mix the dry ingredients (flour, sugar, baking powder, and salt) in a separate bowl, then add them to the wet ingredients. Stir to combine. Be careful not to over-mix: the batter will be slightly lumpy, just make sure to break up the big clots of flour.
Heat an oiled pan over medium heat. Soften the chocolate hazelnut spread in the microwave for about 30 seconds, or until it drizzles easily from the tip of a spoon. Pour 1/3 cup of batter onto the heated pan. With a spoon, swirl 1/2 tablespoon of the chocolate spread into the batter. When bubbles begin to form in the batter, flip the pancake. Once both sides are golden brown, remove from heat. Repeat for the next five pancakes and serve immediately.