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This puffed pancake baked in the oven for 20 minutes. I’m not kidding when I tell you the aroma coming from the kitchen drew my children out of their beds.
The chocolate chips and bananas made this pancake perfectly sweet so you don’t need to add syrup, however, my son with the sweet tooth added some anyway. It’s moist, creamy and delicious and will certainly be made when I return home in a few days.
I made a similar puffed pancake yesterday and used only sliced apples.
So you can see, you can vary the recipe with the type of fruit you like. I think apples are great and the bananas and chocolate were wonderful. Next time, I might try peaches.
Banana And Chocolate Puffed Pancake
I was not going to blog about food while on vacation in beautiful Estes Park, Colorado. However, this morning I threw together this amazing Banana and Chocolate Puffed Pancake and knew if I didn’t write down the recipe and write a little about the fabulous taste, I would forget about it when I got home.
Ingredients
- 2 tablespoons butter
- 2 bananas, sliced
- 4 eggs
- 3/4 cup milk
- 1/4 cup brown sugar
- 3/4 cup all-purpose flour
- 1 cup chocolate chips
Instructions
- Preheat oven to 400 degrees F.
- Put the butter in a pie pan and place the pan in the oven to melt the butter. Be careful not to brown the butter.
- When the butter melts, take the pan out of the oven and place the sliced bananas around the bottom of the pan.
- In a large mixing bowl, blend together the eggs and milk. Whisk in the brown sugar and flour.
- Stir in the chocolate chips.
- Pour into pie pan and bake for 20 minutes.
