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Chocolate Banana Cream Pancakes From Bob Evans Farms You saw it Monday, January 15, 2007 Ingredients Directions Make the vanilla cream cheese mixture. Combine vanilla pudding and room temperature cream cheese. Mix until well blended and creamy (no lumps). Refrigerate immediately. Covered vanilla cream cheese may be stored in the refrigerator for up to five days. Pour batter for two pancakes on a 350°F pan or griddle. Evenly distribute chocolate chips and four banana slices per pancake immediately after pouring batter. Grill the pancakes until they bubble and each pancake is dry on edges. Flip pancakes over. Grill until golden brown on both sides. Place first pancake upside down on a plate. Using a tablespoon, place four spoons of vanilla cream cheese mixture on the upside down pancake. Then place the second pancake upside down on top of the vanilla cream cheese mixture. (Place the pancake upside down so the bananas and chocolate chips are visible.) Drizzle chocolate sauce on top of the pancakes in a ’"zig-zag’" pattern. Sprinkle pancakes with powered sugar. Garnish with whipped topping. More Good Morning West Virginia and Eyewitness News at Noon Recipes |
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Send email to news@wchstv.com for information or comments concerning WCHS-TV Eyewitness News.Copyright ©2008, WCHS-TV8. Portions are Copyright 2008 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or distributed. |
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