Have bananas with your flapjacks. Oh, and chocolate, too. Add a few sliced strawberries or a handful of raspberries for an extra pop of flavor and color!
| Level: | Easy |
| Total: | 9 hr 25 min |
| Prep: | 5 min |
| Inactive: | 8 hr |
| Cook: | 1 hr 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 9 hr 25 min |
| Prep: | 5 min |
| Inactive: | 8 hr |
| Cook: | 1 hr 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons unsalted butter, plus more as necessary and for greasing the baking dish
- 1 3/4 cups all-purpose flour
- 6 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- Kosher salt
- 1 3/4 cups buttermilk
- 7 large eggs
- 2 cups half-and-half
- 1 teaspoon pure vanilla extract
- 2 bananas, thinly sliced
- 1 cup semisweet chocolate chips
- Confectioners’ sugar, for dusting
Instructions
- Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
- Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined.
- Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
- Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.
- Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard.
- Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 493 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 13 g |
| Cholesterol | 201 mg |
| Sodium | 598 mg |
| Serving Size | 1 of 8 servings |
| Calories | 493 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 13 g |
| Cholesterol | 201 mg |
| Sodium | 598 mg |
Reviews
I think it delous
Fluffiest pancakes ever! The dish was good, but it would be better with more liquid. I was looking for it to be more like pancake bread pudding. If that is what you’re looking for, it’s a little dry. The taste however is delicious, and I will definitely try it again.
This was awesome!
Easy to do and great taste! Entire family liked it.
Easy to make and delicious!
This is fantastic! Easy to make! Don’t substitute another recipe for the pancakes the one in the recipe is amazing. Do not over mix the batter!! It raises, so don’t mix it down! I only used half the amount of chocolate chips which for me was plenty. I also used Non Fat half and half and it turned out fine, nice to cut down on calories! Good for a dessert too.