Ingredients for Banana Pancakes With Hazelnut Mascarpone Crme
- Nutella (not called for in this recipe; hazelnut cream is used instead)
- 8 ounces mascarpone cheese
- 1/2 teaspoon ground nutmeg, divided
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- Hazelnuts (not called for as whole nuts in this recipe; hazelnut cream is used)
- 1 tablespoon half-and-half
- 2 ripe bananas
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 cup milk
- 2 tablespoons melted butter
- 1 medium ripe banana (for mashing)
- 1 teaspoon lemon juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Banana Pancakes With Hazelnut Mascarpone Crme? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Banana Pancakes With Hazelnut Mascarpone Crme
- **Prepare the Hazelnut Mascarpone Crème:**
- In a small bowl, combine 8 ounces mascarpone cheese, 1/2 cup hazelnut cream, 1/4 teaspoon ground nutmeg, 1 teaspoon vanilla extract, and 2 tablespoons powdered sugar. Mix until smooth and creamy.
- Set aside.
- **Prepare the Hazelnut Drizzle:**
- In a microwave-safe bowl, heat 1/4 cup hazelnut cream for 20 seconds, or until melted.
- Stir in 1 tablespoon half-and-half until a syrupy consistency is reached.
- **Prepare the Banana Pancakes:**
- Preheat a lightly oiled griddle or large non-stick skillet over medium heat.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons granulated sugar, and 1/4 teaspoon ground nutmeg.
- In a separate bowl, whisk together 2 large eggs, 1 cup milk, 2 tablespoons melted butter, 1 ripe mashed banana (about 1 medium), and 1 teaspoon lemon juice.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be slightly lumpy.
- Pour 1/4 cup batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown.
- **Assemble the Pancakes:**
- Place one pancake on a plate.
- Top with several slices of banana.
- Spread a generous dollop of Hazelnut Mascarpone Crème over the bananas.
- Add another pancake, layering more banana slices between the crème and the pancake.
- Top with remaining banana slices and drizzle with the hazelnut syrup.
- **Variation:**
- Spread the Hazelnut Mascarpone Crème on toasted bagels, adding banana slices and/or hazelnut drizzle as desired.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
118g
Fat
78g
Carbs
31g
