cocoa pancakes with caramel sauce
By Yankee Magazine|Feb 19 2007|
Ingredients
Cocoa Pancakes with Creamy Caramel-Banana Topping
Makes: 3 to 4 servings
Topping
1/2 cup packed brown sugar
1/4 cup whipping cream
1/4 cup light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
3 medium bananas, sliced
Pancakes
1 egg
3/4 cup milk
1 tablespoon butter or margarine, melted
3/4 cup Gold Medal
Instructions
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.
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.
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.
