Banana Chocolate Chip Pancakes
with Peanut Butter and Crispy Bacon
Everyone's favourite banana bread recipe but in pancake form! Thick, fluffy and studded with melted chocolate chips, these pancakes are the perfect addition to your lazy Saturday morning. An addicting peanut butter syrup drizzled over top and a side of crispy bacon completes this ultimate brunch!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1.5 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
12 g
Poudre à pâte
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé, Triticale)
4 cs
Sirop d'érable
1 pièce(s)
Beurre d'arachides
(Contient: Arachides)
100 g
Tranches de bacon
28 g
Noix de Grenoble, hachées
(Contient: Noix de Grenoble)
¼ tasse(s)
Pépites de chocolat mi-amer
(Contient: Soya Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Sulfites, Blé)
237 ml
Lait
(Contient: Lait)
1 cs
Cassonade
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
1 pièce(s)
Œuf
(Contient: Oeuf)
125 ml
Compote de bananes
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
Pas inclus dans votre livraison
4 cs
Beurre non salé*
¼ cc
Sel*
Ustensiles
Instructions
- Arrange bacon strips in a single layer on a parchment-lined baking sheet.
- Bake in the middle of the oven until crispy and cooked through, 10-12 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a small bowl.
- Melt 2 tbsp butter in a small microwave-safe bowl.
- Whisk together flour, sugar, baking powder and 1/4 tsp salt in a large bowl.
- Add egg, banana sauce, melted butter and milk, then whisk to combine. (NOTE: Don't over-whisk the batter. The batter will appear slightly thick. This creates fluffier pancakes!)
- Heat the same pan (from step 1) over medium-low heat.
- When hot, add 1 tbsp butter and swirl until melted. Using 1/4 cup batter for each pancake, scoop batter for three pancakes into the pan. Cook on one side for 2-3 min.
- When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min.
- Transfer pancakes to a plate and cover with foil to keep warm.
- Repeat with 1 tbsp butter and 1/4 cup batter per pancake until no batter remains.
- Divide chocolate chip banana pancakes and bacon between plates.
- Sprinkle toasted walnuts over pancakes then drizzle over pb maple syrup.
