I’m not usually into sweets for breakfast, but when I do have a craving for something sweet in the morning, I go all in. Since bananas foster is one of my favorite desserts, I’m always looking for ways to turn it into a dish that could legitimately be called breakfast. I’ve done a bananas foster dutch baby before, but this weekend I was still jetlagged from a trip around the globe and wasn’t in the mood to fire up the oven.
These easy pancakes capture the best part of bananas foster (the caramelized bananas and butterscotch sauce), and stuffs them into a form factor that makes for a decadent breakfast. For the pancakes, I like to use yogurt because it adds some richness to the batter while providing all the leavening power of buttermilk. I also figure you’re more likely to have yogurt on hand than you do buttermilk.
By pressing the bananas into the batter once it’s in the pan, you’re able to add a ton of bananas into each pancake. When they get flipped over, the bananas have a chance to caramelize giving them a golden brown color and creamy sweet taste that turns these ordinary pancakes into something extraordinary.
To finish the pancakes off, I made a simple butterscotch sauce with butter, brown sugar and cream. Rum is the usual choice of liquor to add to Bananas Foster, but I love the flavor a good Armagnac adds. Top the pancakes with some fresh bananas and a generous drizzle of this sauce and you have a sinfully delicious breakfast that wouldn’t look out of place on a dessert menu.
Bananas Foster Pancakes
- For sauce:
- 2 tablespoon cultured unsalted butter
- 1/4 cup dark brown sugar
- 1/4 cup heavy cream
- 1 tablespoon armagnac
- For pancakes:
- 5 ounces all-purpose flour (about 1 cup)
- 1 tablespoon dark brown sugar (packed)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cultured unsalted butter
- 1 large egg
- 1 cup plain yogurt
- 3 ripe bananas (sliced, plus more for topping)
- For the sauce, add the butter and brown sugar to a pan over medium heat. Stir constantly, until the sugar has melted. Whisk in the cream and armagnac and boil until the mixture is the desired thickness.
- For the pancakes, sift the flour, sugar, baking powder, baking soda, and salt together.
- Melt 2 tablespoons of butter in the microwave until it's just barely melted (don't let it boil).
- Measure the yogurt out into a small bowl.
- Whisk the egg yolk into the butter.
- Whisk the egg white into the yogurt.
- Pour the egg yolk and butter mixture into the yogurt mixture and whisk until evenly combined.
- Pour the wet ingredients into the dry ingredients and fold together until there are no large lumps of flour remaining, but be careful not to over mix, or your pancakes will end up tough.
- Heat a skillet over medium-low heat until hot and then use an oil soaked paper towel to spread a thin layer of oil onto the entire surface of the pan.
- Add the pancake batter to the pan and then immediately top the batter with slices of bananas.
- Flip the pancakes over when the edges are no longer glossy. Repeat with the remaining batter.
- Serve the pancakes with the sauce and garnish with additional bananas if desired.
Yield: Makes 8 small pancakes
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.