Pancakes with banana and chocolate

If you want to transform the simplest pancakes into a true delicacy, then be sure to try these banana and chocolate pancakes! The recipe is very simple and flexible. You can knead any kind of dough for pancakes, the main thing is that the finished pancakes should not be very holey. I offer one of the most common options - with milk. These pancakes turn out dense, but at the same time thin and very tender. The inside is also simple - chocolate sauce, which only takes a couple of minutes to make, and the freshest banana. The result is delicious velvety pancakes with banana-chocolate interior, which are simply impossible to resist!

milk (fat content from 2.5%) – 500 ml,
testicle – 2 pcs.,
vanillin - sachet,
vegetable oil – 50 ml,
sugar – 4 tbsp. l.,
salt – 1/3 tsp,
flour – 250 g.

chocolate (preferably black or bitter) – 100 g,
milk – 50-80 ml,
bananas – 5 pcs.

How to make pancakes with banana and chocolate

It’s better to knead the dough using ingredients at room temperature, so take everything you need out of the refrigerator in advance and leave it on the table for about 15 minutes. Then break the eggs into a deep bowl. Add milk to them and use a whisk to bring the mixture until smooth and bubbles appear.

Next, add some salt to the dough. Add vanillin and sugar.

Mix the dough with a whisk again, then sift the flour into it. Since the density of flour varies, I recommend introducing it evenly. First, stir in 1 tbsp, then, focusing on the thickness of the resulting dough, add more flour.

The last ingredient in the dough will be oil. Pour it in and knead the dough until smooth.

The dough is ready. The mixture is similar in thickness to drinking yogurt or low-fat kefir. Something like this.

Let's move on to baking pancakes. Heat the pan well, coat it with oil and bake pancakes on both sides. I came up with such an attractive stack.

Set the pancakes aside for now and prepare the filling. Peel the bananas and cut them into four parts: first in half crosswise, then each half lengthwise.

We prepare chocolate sauce from chocolate and milk. To do this, break the chocolate into slices, add milk to them and, stirring, bring it all until smooth in a water bath. (In other words, place the bowl of chocolate in the widest bowl of hot water.)

The sauce is ready. It will thicken as it cools. You can return it to a suitable thickness by reheating it in a water bath. A very thick sauce can be diluted with warm milk.

Roll up the pancakes. You can wrap a banana in a pancake using various methods.

1. Place the pancake face down, coat it with chocolate sauce and place a banana on the near edge.

We bend the side of the pancake to the middle and wrap it with a tube. If the edges of the pancakes are very fried and brittle, you can wrap the tube without covering it at the edges. And then just trim off the crispy, brittle edges on both sides.

2. The 2nd method, in my opinion, is a little simpler. Just as in the first option, coat the pancake with chocolate sauce on the wrong side, then fold it in half and coat it again. Place the banana on the edge, cut very evenly on the fold.

And we wrap it up. Ready.

It is better to serve pancakes with banana and chocolate cooled or chilled, pouring over the remaining sauce. After cooling, the chocolate sauce “seizes”, firmly fixes the banana inside and prevents the pancake tubes from unfolding.

If desired, you can also sprinkle the banana-chocolate pancakes with sweet powder.

Pancakes with banana and chocolate

You can create a sweet, savory, unique dessert using homemade pancakes. By preparing pancakes with banana and chocolate, you can amuse your children and amaze your guests. We make pancakes with milk, add banana and pieces of chocolate to the filling.

The recipe is easy. If you do all the steps step by step, you can quickly and easily prepare the most delicious dessert.

General information about the dish

preparation process – 20 minutes;
cooking time - half an hour;
The holding time afterward is no more than 3 minutes.

Stuffed pancakes can be prepared in 1 hour.

Chicken egg – 3 pcs.
Milk – 300-400 ml
Flour – 150 g
Salt – 1 pinch
Vanilla sugar – 1 sachet
Vegetable oil – 2 tbsp
Bananas – 2 pcs.
Dark chocolate – 1 bar
Milk chocolate – 1 bar

Step-by-step recipe description

Break the eggs into a deep bowl, add a pinch of salt, sugar, and vanilla.

Beat the mass with a whisk.

Stirring the mixture continuously, add milk at room temperature.

Add sifted flour in small portions. Stir the mixture continuously.

At the final step, pour in the remaining milk, mix the mass, then add 1 tbsp. l. vegetable oil and carefully beat the dough with a whisk again.

Place a pancake pan on the stove and heat it well over high heat.

Grease the bottom of the frying pan with a small amount of sunflower oil without aroma.

Pour the dough into the center of the pan and spread it moderately over the surface with radial movements.

Bake the pancakes on each side for 1-2 minutes until the dough is browned.

This amount of dough yields approximately 10-15 pancakes.

Place the finished pancakes in a stack on a plate.

To make the inside we use porous dark and milk chocolate. You can also take snow-white. We select the sweet product for the inside according to taste.

Chop the chocolate bar with a knife into small pieces in the form of crumbs or straws.

Peel the banana and cut it into slices.

Lay out the pancake evenly on a cutting board.

Just below the center, lay out banana slices in an even line, and chocolate chips on top of them. Mix dark chocolate with milk chocolate - this will make the inside tastier.

We regulate the quantity of goods without the help of others, it is important that when twisting the pancake does not tear and the inside does not come out. You shouldn’t put in enough insides – the taste will be unnoticeable.

Carefully fold the pancakes into an envelope. They turn out to be quite large, but this is not scary: when heated, the chocolate inside will melt and the shape of the pancakes will become neater.

When all the pancakes are filled, they need to be slightly warmed up. The heating method can be chosen at your discretion.

You can fry pancakes in a frying pan in butter for no more than 1 minute on each side.

Place the stuffed pancakes in a dry frying pan, cover with a lid and simmer over low heat for 5 minutes.

There is a third option: heat the pancakes in the microwave for a few minutes. The chocolate will melt and cut into any piece of banana.

Place the pancakes on portion plates and serve. They must be eaten hot, before the chocolate inside hardens. When cut, a sticky, fragrant interior of melted chocolate flows out of the stuffed pancake.

The combination of banana and watery chocolate is one of the best in cooking. These pancakes will amuse not only kids, but also adults. There is no shame in serving them at a festive table - the dessert will be a wonderful conclusion to the festive meal.

The dish can be lightly sprinkled with sweet powder and garnished with mint leaves.

Pancakes with banana and chocolate recipe

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Recipes
- Search by ingredients
- Preservation for the winter
- Cottage cheese casserole
- Syrniki
- Dairy products
- Pancakes, pancakes
- Cakes
- Salads
- Pies and scones
- Creams and sauces
- Dessert
- Beverages
- 2nd courses
- Pizza
- Milk and cheese soups
- Cupcakes and muffins
- Snacks
Cooking tips
Encyclopedia
about the project
Contacts

chicken eggs – 3 pcs. category C-1 wheat flour – 200 g premium sunflower oil – 2 tbsp. l. unflavored sugar - 2 tbsp. l. Can be snow-white, can be brown table salt – 0.5 tsp. milk - 500 ml cow's milk, pasteurized chocolate - 100 g bitter, black, milk milk - 2 tbsp. l. butter – 30 g banana – 3-4 pcs. walnuts – a handful for sprinkling finished pancakes, optional

Delicate pancakes with banana and chocolate are the perfect solution for breakfast, in my opinion. What, you don’t want to get up half an hour earlier to make a delicious breakfast? Not a problem - the pancakes can be prepared in advance, and in the morning you can simply coat them with chocolate sauce and wrap them with a piece of banana. It only takes 5-7 minutes, but the pleasure lasts a whole day!

37 Servings: 4 Light

Let's have a delicious breakfast of pancakes with soft banana and fragrant chocolate? They are much tastier than tired oatmeal and “standard” fried eggs, in my opinion. The taste of this simple dish is very easy to customize to your liking. You can make any pancakes - with milk, kefir or yogurt, water, sour cream or whey. Any kind of chocolate is also suitable - bitter if you like a contrast in taste, black - for those who like a balanced taste, milk - for those with a sweet tooth. You can even experiment with bananas, using fruits of different types or degrees of ripeness.

How to cook tender pancakes with banana and chocolate inside - step-by-step recipe with photos:

Let's start with, perhaps, the longest, most labor-intensive process - baking pancakes. In fact, you can cook them according to your own “signature” recipe - hotly beloved and repeatedly tested. If there is none, I advise you to create thin pancakes with milk. They will turn out neutral in taste, soft, airy, elastic, and mix perfectly with the banana-chocolate interior.

Take a deep container in which you can comfortably beat the ingredients. Drive 3 eggs into it right away. If the eggs are large, you can take 2. Add a pinch of salt, a couple of tablespoons of sugar. You can use any kind of sweet sand - be it brown or ordinary - snow-white. There is no need to put a lot of sweet sand in pancakes. Firstly, the sweetness from bananas and watery chocolate will be enough. Secondly, due to excess sugar, the pancakes will stick to the pan and quickly burn. For scent, you can add a little vanillin or vanilla extract.

Beat eggs with sugar and salt until light foam. You can use a mixer or a hand whisk - whichever is more common. Add a little milk to the egg mixture - about half a glass.

Sift and pour out the flour, all at once.

Stir until the mixture is homogeneous. You will get a thick, smooth dough without lumps.

Pour the rest of the milk into it evenly, in a narrow stream, immediately stirring the contents of the bowl with a whisk. This way the pancake dough will be very homogeneous, without any flour lumps.

Now add the oil. Sunflower oil can be replaced with butter by melting it in the microwave or on the stove and cooling slightly. Stir the dough thoroughly so that the fats are completely dispersed throughout it and “make friends” with the other ingredients. Let the dough stand for at least 10-15 minutes at room temperature - the gluten will begin to release, the pancakes will be the strongest and will not tear when turned over.

I suggest taking a forced pause by making the insides. If everything is as clear as possible with bananas, then chocolate requires preparatory preparation. Break it into small pieces and place in a glass container. Add milk and microwave. Turn it on at 800-900 W for 20 seconds. Stir the chocolate and repeat the function two more times or until the chocolate has melted. If you don't have a microwave, melt the chocolate in a water bath. Do not overheat this gentle product - it will curdle. The best temperature for melting it is 35-40 degrees. For the inside of pancakes, you can use almost any type of chocolate - from dark (with a cocoa content of 75%) to milk (there is approximately 30% cocoa), depending on how you like your sweets. With snow-white, perhaps, it will be very cloying.

Place a piece of butter into the melted, still warm glaze. Stir until it melts and combines with the chocolate. That's it, now you can bake pancakes.

Heat the frying pan perfectly - this is very important. The better it is heated, the more lacy, holey the pancakes will be. Before baking the first pancake, grease the pan with a napkin soaked in vegetable oil or a piece of unsalted lard pricked on a fork. Pour the dough and spread it in a thin layer over the frying pan. Bake over medium heat for about a minute. When the dough sets and the edges begin to brown, turn the pancake over.

On the other hand, the pancakes bake even faster. Place the finished pancakes in a stack on a plate. This amount of ingredients will yield 10-15 pancakes, depending on the diameter of the pan.

Coat one pancake with chocolate.

Fold the edges under and place a piece of peeled banana on it. You can also cut the bananas into thin slices if you prefer.

Roll the pancake into a tube.

Ready-made pancakes can be poured on top with the remaining chocolate glaze and sprinkled with chopped nuts.

After cooling, the pancake will remain just as tasty, so the remains of a delicious breakfast can be hidden under film and put in the refrigerator.

Recipe and serving of pancakes with banana and chocolate

To amaze your loved ones with an unusual, delicious dessert dish, which is served in almost all Parisian cafes, you can prepare pancakes with banana and chocolate. This treat will not leave only children, but also adults, indifferent, since even the most expensive restaurant will not be able to compare with masterpieces of culinary creativity prepared with their own hands.

The delicate taste of pancakes, shaded with chocolate and flavored with banana pulp, should not make you forget about the calorie content of the dish. If you are cooking only for yourself, make the dough not for half a liter of milk, as recommended below, but for a glass. Accordingly, the amount of remaining ingredients should be divided by two.

Ingredients needed

To make banana and chocolate pancakes, you will need ordinary ingredients. With all this, you will get a dessert that you can treat to friends and acquaintances even on holidays.

Pancakes:

flour - about 250 grams;
milk (any fat content) – 0.5 liters;
eggs – 2 pieces;
vegetable oil - 3 tablespoons;
sugar – 4–5 tablespoons;
salt - about 0.5 teaspoons;
vanillin - about 1 small packet.

Interior:

bananas - 5 pieces;
dark chocolate – 100 grams;
milk or cream - a little less than 0.5 cups.

Making pancakes

For the best interaction of goods, all ingredients must be at a similar (room) temperature. To do this, it is recommended to remove the eggs and milk from the refrigerator 20–30 minutes before production.

Break 2 eggs into a prepared large bowl and add milk. Beat with a whisk, mixer or in the bowl of a food processor. The mass should bubble.
Add salt, sugar, vanillin. After this, pour in vegetable oil. Continue whisking.
Add the entire amount of flour evenly until a homogeneous mass without lumps is formed. The mixture should be similar to yogurt or thin sour cream.
Bake the pancakes in a perfectly heated frying pan on both sides (turning over with a spatula or knife), previously spreading the vegetable oil over the entire surface.