This recipe needed a little bit of work on the nutrition, so I tweaked it a bit and it was DELICIOUS! Mmmmmm. Nutella makes everything better. And the sauteed bananas, sugary and maply and delicious, came close to tasting like the fresh St. Lucian bananas we had on our honeymoon. Yum yum. This is a make-again.
The changes I made: light sour cream, fat-free half&half instead of the whole milk, less vegetable oil, only 1 Tbsp of butter, significantly less sugar, and only about 2 Tbsp of maple syrup.
Edit: Denise wanted me to clarify what "significantly less" sugar means. I used about 2 Tbsp of sugar, versus 1 lb of sugar.
Much better, and still very tasty.
Chocolaty Pancakes with Sauteed Bananas
Real Simple, October 2004
1 cup pancake mix
1/2 cup Nutella (hazelnut-chocolate spread), at room temperature, or chocolate
3/4 cup whole milk
1/4 cup sour cream
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 pound sugar
4 bananas, peeled and cut into ¼-inch-thick slices
¼ cup maple syrup
Place the pancake mix in a large bowl. In another bowl, whisk together the egg and Nutella or chocolate. Add the milk, sour cream, and oil. Stir into the pancake mix and whisk just to combine. Let the batter rest according to the label directions. Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium heat. Spoon 1/3 cup of batter per pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Serve with topping.
Sauteed Banana Topping
In a medium skillet, melt the butter over medium-high heat. Add the sugar and cook, stirring, until the mixture begins to brown, about 2 minutes. Add the bananas and gently coat with the butter mixture. Cook until they begin to soften, about 2 minutes. Add the maple syrup and bring just to a boil. Stir gently and serve immediately.
Yield: 8-10 pancakes