Caramelized Banana & Belgian Pearl Sugar Pancakes

During my middle school years I attended the American International School of Bucharest and there was a little Belgian waffle shop down the street that I used to walk to with my friends after school. They had the most delicious Belgian Pearl Sugar Waffles I’ve ever tasted! The waffles were slightly crunchy on the outside and super soft and chewy on the inside. And when you were lucky to have a bite with the caramelized pearl sugar, it just melted in your mouth. Every time I think of those waffles my mouth waters so I wanted to create something with similar flavors but quick! Belgian waffles are yeast based so they take some patience. Pearl sugar can be found at specialty stores, I got mine from Sur La Table. If you don’t find pearl sugar, these pancakes will still turn out just as fantastic because of the caramelized bananas on top! I actually didn’t have any milk on hand so I used soda water instead and I’m happy I did because it cut some calories and added a light and airy texture to the pancakes.

If you want a dessert style pancake for breakfast I definitely recommend these! Perfect for a weekend splurge!

If you’d like to make these Vegan, simply take out the egg and add 1/4 cup of applesauce and instead of using butter for the caramelized bananas, use coconut oil!

Yields 12 pancakes

Ingredients

• 1 cup flour
• 1 tablespoon brown sugar
• 1 cup soda water
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 egg (separated) or 1/4 cup applesauce for Vegan recipe
• 2 tablespoons vegetable or coconut oil (melted and cooled)
• 2 overripe bananas mashed
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• Pearl sugar

For the Caramelized Bananas

• 1 sliced banana
• 1 tablespoon brown sugar
• 1 tablespoon butter (or coconut oil for Vegan recipe)

Directions

1. Heat griddle to 350 degrees F.
2. To make your caramelized banana topping melt 1 tablespoon of butter (coconut oil for Vegan recipe), add your sliced bananas and coat them with the brown sugar. Cook until bananas are a golden brown color and have caramelized. Flip each piece gently during cooking so you don’t get a big mush.
3. In a small bowl whip your egg white until stiff peaks form (skip this step for Vegan recipe).
4. In a large bowl sift flour, sugar, salt, and baking soda.
5. In another bowl mix your egg yolk, oil, soda water, vanilla extract, almond extract, and banana. For Vegan recipe, substitute the egg yolk with applesauce.
6. Add your wet ingredients to the dry ingredients and mix until just incorporate. Fold in your whipped egg white (skip this step for Vegan recipe).
7. Add about 5 pieces of pearl sugar in one spot on griddle. Let heat up for about 15 seconds. Add 1/4 of batter on top of the pearl sugar. Add 5 or so more pieces of pearl sugar on top of batter so that when you flip you’ll have pearl sugar on both sides. Flip once bubbles start to form. Cook another minute.
8. Plate and serve with caramelized bananas and maple syrup on top.

Romanian Chec Spiced with Cinnamon

Chec has always been a favorite of mine because of its light and airy texture. There’s no butter or oil in this recipe and it’s made with whipped egg whites, so you get more of the texture of a genoise cake rather than a pound cake, which is made with lots of butter. This is the perfect treat with a cup of coffee or tea or as a midnight snack with a glass of milk!

Yields 1 loaf

Ingredients

• 4 eggs (separated)
• 1 cup all purpose flour
• 3/4 cup sugar
• 2 tablespoons warm water
• 1/2 teaspoon cinnamon
• Pinch of salt
• 2 teaspoons baking powder
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• Zest of one lemon
• Powdered sugar for topping

Directions

1. Preheat your oven to 350 degrees F. Grease and flour a loaf pan.
2. In a medium bowl mix together the flour, baking powder, salt, and cinnamon. Set aside.
3. In a medium bowl, whip your egg whites until stiff peaks form. Set aside.
4. In a large bowl cream the egg yolks and the sugar. Add lemon zest, almond extract, and vanilla extract.
5. Slowly add your flour mixture to the egg yolk mixture, alternating with your two tablespoons of warm water. Mix until incorporated.
6. Add a little bit of your egg whites and mix to lighten the batter. Continue to fold the rest of your egg whites into the batter.
7. Pour the batter into greased pan and bake for 45 minutes or until toothpick inserted into the center comes out clean.
8. Remove from oven and let cool for about 15 minutes before removing from pan onto rack.
9. Sprinkle with powdered sugar once cool.

Light & Fluffy Pumpkin Pie Pancakes

I was about to say that these pancakes are my first pumpkin recipe this fall but then I remembered what happened last week. My first creation was eaten so quickly I didn’t even get a chance to take pictures, so I’ll be posting that pumpkin recipe as soon as I make it again, pictures and all. These pancakes are light and fluffy and just melt in your mouth!

Ingredients

• 2 1/4 cups all purpose flour
• 1/3 cup sugar
• 3 tablespoons melted coconut oil
• 2 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice mix
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 2 cups buttermilk
• 2 egg yolks
• 2 egg whites

Directions

1. Melt the coconut oil and let cool.
2. In a small bowl, beat egg whites until stiff peaks form. Set aside.
3. In a large bowl mix the flour, sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice mix. Set aside.
4. In another bowl mix the pumpkin puree, coconut oil, egg yolks, buttermilk, and vanilla extract.
5. Add your wet ingredients to the dry ingredients and mix until incorporated. Fold in egg whites. Let stand for 5 minutes.
6. While your batter is resting, preheat your griddle to 325 degrees F.
7. Scoop 1/4 cup pancakes onto griddle and cook on one side until edges are brown and bubbles start to for. Flip and cook for an addition minute.