Chocolate pancakes with bananas and caramelized pears

Name: Chocolate pancakes with bananas and caramelized pears - Adina O.
Ingredients: 10; 12 bananas; 300; 350 grams of white flour; 3 eggs; milk as needed; 1 vial of vanilla essence (2 ml); 3; 4 tablespoons of cocoa; 1 lemon; 3 bee honeycombs (I used strawberry topping); 4; 5 tablespoons of sugar; 1 teaspoon of butter.

Dessert - Chocolate pancakes with bananas and caramelized pears by Adina O. - Recipia

I have found myself wanting something more special than classic pancakes a few times, especially when I have cocoa, bananas, and some pears at home that no one eats raw. Since then, I make these cocoa pancakes quite often, filling them either with whole bananas and honey or with caramelized fruits, depending on what I have on hand. It's nothing complicated, just a more interesting version of the classic recipe. Quick Info Total time: 50-60 minutes Preparation time: 20 minutes Cooking time (pancakes + pears): 30-40 minutes Servings: 12-14 pancakes Difficulty: easy to medium Recipe type: dessert, hearty breakfast Ingredients Cocoa pancakes: 3 eggs 300-350 g white flour 3-4 tablespoons of cocoa Milk as needed (approx. 500-700 ml, added gradually) 1 vial of vanilla essence (2 ml) A pinch of salt 10-12 small bananas or 12 pieces for filling Bee honey or fruit topping for spreading on the pancakes (as preferred) Caramelized pears: 3 pears Juice of 1 lemon 4-5 tablespoons of sugar 1 teaspoon of butter Preparation method 1. Cocoa pancakes 1. Break the eggs into a large bowl. Add a pinch of salt, all the flour, and about 100-150 ml of milk. 2. Mix well with a mixer on low speed until smooth – it will be like a thick batter. 3. Add all the cocoa at once and continue mixing, gradually adding the rest of the milk. Don’t rush with the milk, as you want to achieve a semi-liquid batter, like for regular pancakes, neither too thick nor too thin. 4. Add the vial of vanilla and mix again until you reach the desired consistency. Let the mixture sit for about 5 minutes at room temperature. 5. Heat a pancake pan over medium heat. Pour about a ladle of batter for each pancake and swirl the pan to spread it evenly. 6. Cook the pancake on one side until it starts to bubble and the edges lift slightly, then flip it and cook the other side as well. If needed, adjust the heat so it doesn’t burn. 7. Repeat until you finish all the batter. Keep the pancakes covered so they don’t dry out. 2. Bananas and filling 1. Take each pancake and spread honey or fruit topping evenly over the surface in a thin layer. If you don’t want it too sweet, you can skip the honey. 2. Place a whole banana at one end of the pancake. 3. Roll the pancake tightly over the banana. Trim the ends for appearance (and to prevent them from unrolling when serving). 4. Arrange them on a platter or on plates, as preferred. 3. Caramelized pears 1. Wash the pears well. Cut each pear into three, remove the core, and drizzle with lemon juice. 2. Heat a pan and add the teaspoon of butter. When it starts to melt, add the sugar and two tablespoons of lemon juice over it. 3. Let the sugar melt and become almost liquid, without burning it. 4. Add the pear slices to the caramel and let them cook over low heat until the caramel reduces and thickens slightly on the fruit. 5. Remove the pan from the heat. Let the pears cool for a few minutes before using them. Why I make the recipe often These pancakes are quick and I don’t have to hunt for special ingredients. I can use bananas, jam, or whatever I have in the fridge. They are easy to make and taste good both warm and cold, if any are left. Tips and variations Tips If you have time, let the pancake batter rest longer, up to 15 minutes, for a more uniform texture. If you have a non-stick pan, you don’t need to grease with oil between each pancake. If not, use a little, only as needed. To avoid breaking the pancakes when rolling, don’t fill them with bananas that are too large or too ripe. Substitutions Instead of honey, you can use maple syrup, strawberry topping, or even a thinner jam. The pears can be replaced with apples or peaches, prepared the same way. Variations You can put the filling of pears directly in the pancake, not just on top. You can make the batter with a little extra cinnamon if you like the aroma. Serving ideas They look good cut into pieces, arranged on a platter, with caramelized pears over them. They work well as a dessert for a large meal or as a special breakfast. Frequently asked questions 1. Can I use only two eggs in the batter? You can, but the texture will be more elastic, not as fluffy. 2. What do I do if I don’t have vanilla essence? You can skip it or use a little grated lemon peel. 3. Do the pears need to be very ripe? Not necessarily, but if they are hard, they will remain slightly crunchy and won’t soften as well in the caramel. 4. How do I know how much milk to add? Milk is added until the pancake batter has the consistency of thin yogurt. The amount can vary, so it’s added gradually. 5. Can they be made in advance? The pancakes can be made a day ahead and stored in the fridge, but it’s best to fill them with bananas and honey just before serving, so they don’t get soggy. Nutritional values Estimated for one cocoa pancake filled with banana (without caramelized pears): approximately 180-210 kcal. Carbohydrates: 32-36 g Proteins: 4-5 g Fats: 3-4 g Adding caramelized pears and honey increases sugar and calorie intake. Values vary depending on the size of the pancake and the banana. Storage and reheating Simple pancakes (without filling) keep well in the fridge for 2-3 days, wrapped in foil or in a covered container. They can be reheated in the microwave or in a pan, a few seconds on each side. Filled with bananas and honey, they are best served fresh, as the bananas start to oxidize and the pancakes become soggy. Caramelized pears also keep for a day in the fridge, but may release extra syrup.

Chocolate pancakes with bananas and caramelized pears

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