Banana Toffee Pancakes

| August 17, 2011 | 4 Comments

The days are quickly ticking by until school begins again. And while I am excited for the start of school — all the new supplies, the fresh start, the new teachers — I am sad that this summer is almost over for us. I am mourning a little.

But, there are highlights … the kids can’t wait to start school. And Will is psyched to have soccer again (this season will include his first games!). Paige is starting a dance class in September as well, which she is proudly telling anyone who will listen about. So it’s good too.

And with school approaching, I am also starting to think about food for the school year. Mornings are a mad, crazy rush since Will’s bus comes very early — earlier than we actually wake up in the summertime. So, breakfasts need to be quick, efficient and filling.

Now, I know you are wondering what this has to do with pancakes … Pancakes aren’t exactly fast (or at least fast enough for a school day) when made from scratch. But they can be totally school-day friendly when you freeze homemade pancakes for reheating later. That’s exactly what I did with the leftovers from this pancake batch.

Hint: To reheat leftover frozen homemade pancakes, preheat oven to 325. Place the frozen pancakes on a baking sheet. Bake for 8-10 minutes. Done.

In the meantime, we are enjoying ourselves and tucking into maple syrup drizzled stacks of pancakes like these Banana Toffee Pancakes — a perfect treat breakfast (no, these aren’t for everyday). The sweet bits of toffee and chocolate melt into the soft, fluffy banana pancakes. It’s heavenly. Like dessert masking as breakfast …

What do you serve your kids for breakfast?

Banana Toffee Pancakes
serves 4

1 large egg
1 cup all-purpose flour
3/4 cup nonfat milk
1 tbsp light brown sugar
1 large banana, peeled and mashed
1 tbsp baking powder
1/4 tsp kosher salt
1/2 cup milk chocolate toffee bits (such as Heath’s, found in the baking section)

Heat a large nonstick griddle on the stove with the heat set to just below medium. Allow to heat for at least five minutes. 10 is better.

While the griddle is heating, prepare your batter. Crack the egg into the bowl of a stand mixer and mix on medium-high until frothy, about 1 minute. Add the flour, milk, brown sugar, banana, baking powder and salt and mix briefly (about 30 seconds) on medium. Scrap down the sides of the bowl and add the milk chocolate toffee bits. Mix again briefly (about 30 seconds) to combine.

Drop the batter onto the heated griddle using a ladle (fill it about 1/2 way). Cook, flipping once, until lightly brown on both sides.

Serve with maple syrup.

Tags:

Category: Breakfasts, Feeding Kids, Raising Healthy Kids, Recipes

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (4)

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  1. Karly says:

    Toffee? In pancakes? Genius.

  2. Kate says:

    I’m sure the same bittersweet feeling occurs at the beginning of the summer too. School’s out, but then again, another school year is over.

  3. Oh WOW I’m drooling a little. I just made chocolate chip banana pancakes last weekend. Those were a huge hit. Bacon pancakes are also popular at my house. I think I’ll take advantage of the fact the kids are with their dad this weekend to make and freeze a bunch of pancakes for the next few back to school days.

  4. Vernon says:

    I will try this one. Great idea. Making this stuff is great and impressive.

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