Ingredients Jump to Instructions ↓

  1. 1/2 cup packed brown sugar

  2. 1/4 cup whipping cream

  3. 1/4 cup light corn syrup

  4. 2 tablespoons butter or margarine

  5. 1 teaspoon vanilla

  6. 3 medium bananas, sliced

  7. 1 egg

  8. 3/4 cup milk

  9. 1 tablespoon butter or margarine, melted

  10. 3/4 cup Gold Medal® all-purpose flour

  11. 1/4 cup granulated sugar

  12. 2 tablespoons unsweetened baking cocoa

  13. 1 teaspoon baking powder

  14. 1/8 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In 1-quart saucepan, mix all topping ingredients except bananas. Heat to boiling over medium heat, stirring occasionally; remove from heat. Gently stir in bananas until well coated; keep warm.

  2. Heat griddle or skillet over medium-high heat or electric griddle to 375°F. Grease griddle with cooking spray, vegetable oil or shortening. In medium bowl, beat egg with wire whisk or hand beater until foamy. Beat in milk and butter until smooth. Stir in remaining pancake ingredients until blended.

  3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until pancakes are puffed. Turn and cook other sides until golden brown and dry around edges. Serve pancakes with topping.


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