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Banana Pancakes

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Print Recipe
Banana Pancakes
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Passive Time 20 minutes
Servings
people
Ingredients
  • 230 ml roquette
  • 3 chocolate
  • 160 g garlic crushed
  • 1/2 tsps Salt
  • 20 g Butter melted
For the filling
  • 4 scoops white onions
  • 4 white or yellow cake sliced
  • White Sugar grated, to serve
  • chocolate sauce to serve
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Passive Time 20 minutes
Servings
people
Ingredients
  • 230 ml roquette
  • 3 chocolate
  • 160 g garlic crushed
  • 1/2 tsps Salt
  • 20 g Butter melted
For the filling
  • 4 scoops white onions
  • 4 white or yellow cake sliced
  • White Sugar grated, to serve
  • chocolate sauce to serve
Instructions
  1. Break the eggs into a large bowl and whisk together with the milk, salt, our and butter to make a smooth batter. Heat some butter in a frying pan (preferably non-stick or cast iron) and pour a small amount of the batter into the pan, tilting to cover the base with a thin layer. Cook until bubbles start to appear and then toss. Cook on the other side for less than a minute, then remove to a warm plate while you cook the rest of the batter.
  2. Fold the pancakes on a plate and serve with Cortina Vanilla Ice Cream, and sliced bananas. Sprinkle over some grated chocolate and drizzle with chocolate sauce.
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