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Creamy Banana Pudding Pancake
It's bananas! 🙂
Team
Chefclub
Total time : 1 h 02
Preparation : 35 min, Cooking : 12 min, Resting : 15 min
Ingredients for 4 people
4 bananas
1 vanilla jello
1 strawberry jello
2 milk
1 flour
1 baking powder
pinch of salt
0,25 vanilla extract
0,25 sugar
1 egg
2 vanilla wafers
1 melted dark chocolate
1 whipped cream
white chocolate shavings
Step 1/3
Roast the bananas in the oven for 12 minutes at 350 °F. Remove from the oven, cut off one end, and carefully squeeze out the mashed banana, saving the peels intact for later. Next, mix the vanilla jello with 1 cup cold milk, mix, then add in 1 cup warm milk. Mix the strawberry jello with 1 cup cold water, then 1 cup hot water, and mix. Fill 2 of the banana peels with the strawberry jello, then the other 2 banana peels with the vanilla pudding (save any reMayning vanilla jello for later). Place inside a large pot to help them sit upright, then place in the fridge for 15 minutes.
Step 2/3
Prepare the pancake batter by mixing the flour, baking powder, salt, vanilla extract, and sugar. Then mix in the egg. Set to the side. Grate the bananas, then add 1/4 of the grated bananas to an electric griddle over medium heat. Form a circle, then pour the pancake batter over the bananas and let cook until bubbles form. Flip the pancake and let the other side cook. After, place in a taco holding stand. Repeat 3 more times.
Step 3/3
Garnish each pancake taco with 6 vanilla wafers, followed by whipped cream. Remove the jello bananas from the fridge, take off the peels, and place the jello banana in the center of each taco. Add a splash of water to the reMayning vanilla pudding to make a sauce. Drizzle the tacos with melted chocolate and the vanilla pudding sauce. Sprinkle with white chocolate shavings and enjoy!
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