Caramelized Banana Chocolate Pancake Wraps

Ingredients

    Pancakes:

    1 lb (2 cups) Krusteaz Professional® Double Chocolate Belgian Waffle Mix 741-0365

    Filling:

    18 oz (2 1/2 cups) vanilla ice cream, softened

    Topping:

    12 oz (1 1/2 cups) butter

    24 oz (3 cups) brown sugar, packed

    6 bananas, peeled and sliced

    3 Tbsp lemon juice

 

Yield

9, 4-inch pancakes

Method

    1. For pancakes, Blend Krusteaz Professional Chocolate Waffle Mix and water together using a wire whisk.

    2. Let stand 1 minute.

    3. Pour batter using #20 scoop onto lightly greased, preheated 365°F -375°F griddle. Cook 1 1/2 minutes per side.  Turn only once.

    4. Place pancakes in holder to form a U-shape.

    5. For filling, portion ice cream into molded pancakes. Wrap filled pancakes in plastic film. Freeze until ready to serve.

    6. For topping,  melt butter and brown sugar over medium heat. Cook until thickened.

    7. Add sliced bananas and coat with caramel. Stir in lemon juice.

    8. Gently sauté until bananas are softened and caramelized.

    9. Remove pancakes from freezer. Plate then top with warm, caramelized bananas.

 

WHEAT