Pancakes
Caramelized Banana Chocolate Pancake Wraps
Makes 9, 4-inch pancakes
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
Method
- For pancakes, Blend Krusteaz Professional Chocolate Waffle Mix and water together using a wire whisk.
- Let stand 1 minute.
- Pour batter using #20 scoop onto lightly greased, preheated 365°F -375°F griddle. Cook 1 1/2 minutes per side. Turn only once.
- Place pancakes in holder to form a U-shape.
- For filling, portion ice cream into molded pancakes. Wrap filled pancakes in plastic film. Freeze until ready to serve.
- For topping, melt butter and brown sugar over medium heat. Cook until thickened.
- Add sliced bananas and coat with caramel. Stir in lemon juice.
- Gently sauté until bananas are softened and caramelized.
- Remove pancakes from freezer. Plate then top with warm, caramelized bananas.
