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Clinton St. Baking Co. Pancakes with Crunchy Bananas
5 from 27 votes

Clinton St. Baking Co. Pancakes with Crunchy Bananas

These Clinton St. Baking Co. pancakes are small and tender, made fluffy with whipped egg whites folded into the batter. They are topped with crunchy fried banana halves coated in a light, spiced batter and drizzled with a warm, spiced chocolate sauce made with bittersweet chocolate, cinnamon, and cayenne for a hint of heat. The combination offers a layered experience of soft pancakes with textured bananas and a rich, mildly spiced chocolate finish.

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 4 servings (makes eighteen 4-inch pancakes)
Calories: 664 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

Pancakes:
  • 2 cups all-purpose flour 250 grams
  • 2 teaspoons baking powder
  • 6 tablespoons granulated sugar 75 grams
  • ½ teaspoon kosher salt coarse
  • 3 egg separated, large
  • 1 ½ cups milk
  • 6 tablespoons unsalted butter melted (plus more for cooking the pancakes, 85 grams
  • ½ teaspoon vanilla extract pure
Chocolate Sauce:
  • 3 ounces bittersweet chocolate chopped, 85 grams
  • ¼ cup light corn syrup
  • 2 tablespoons half-and-half or heavy cream
  • 1 ½ teaspoons unsalted butter 7 grams
  • ¼ teaspoon vanilla extract pure
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon ground cinnamon
Crunchy Bananas:
  • ½ cup all-purpose flour 62 grams
  • ¼ cup corn starch 30 grams
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt coarse
  • ¾ cup seltzer water or club soda
  • canola oil for frying, or peanut oil
  • 2 banana peeled and halved crosswise
  • cinnamon sugar (1 tablespoon sugar and ⅛ teaspoon ground cinnamon)

Instructions

    Cup of Yum
  1. To make the pancake batter: Whisk flour, baking powder, sugar, and salt in a large bowl.
  2. In medium bowl, whisk together egg yolks, milk, melted butter, and vanilla until combined. Whisk the wet mixture into the dry mixture until just combined. The batter will be slightly lumpy.
  3. Place egg whites in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into the batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter. At this point, the batter will last a few hours in the fridge without deflating too much.
  4. To make the chocolate sauce: Melt the chocolate, corn syrup, half-and-half, butter, vanilla, cayenne, and cinnamon together in a double boiler (a stainless steel pot set over a pot of simmering water will do just fine). Mix until smooth, then keep warm over the double-boiler, mixing occasionally, until ready to serve.
  5. To make the crunchy bananas: In a large bowl, whisk the flour, cornstarch, baking powder, cinnamon, and salt. Whisk in the seltzer water and set aside.
  6. Fill a small Dutch oven or medium pot about 1 ½ to 2 inches deep with oil and heat to 350°F. Roll the banana halves in the batter to coat. Gently dip 2 banana halves into the oil and fry for 2 to 3 minutes, or until the banana turns golden brown and crisp. Use a slotted spoon or skimmer to agitate the bananas every 30 seconds or so, so they do not burn or stick. Place the fried bananas on a paper towel-lined plate, and fry the remaining banana halves in the same way. Slice the bananas on the bias into ½-inch pieces and sprinkle them with cinnamon sugar to coat.
  7. To cook the pancakes: Heat a griddle (either an electric griddle, a stovetop griddle, or a big flat nonstick pan) until hot. Add a little unmelted butter to the hot griddle. Add ¼ cup pancake batter to the griddle and let it set. When bubbles begin to form on top, lift the pancake to check the bottom. If the bottom is golden brown, flip it over. Cook until golden brown on other side. Transfer cooked pancake to a plate and keep warm. Repeat the process with the remaining batter. Garnish with cinnamon chili chocolate sauce and crunchy bananas.

Notes

  • Extra chocolate sauce can be saved for ice cream topping; store refrigerated and reheat gently before serving.
  • Small 4-inch pancakes mean 4 pancakes typically serve one person comfortably with toppings.
  • The crunchy bananas are achieved by lightly frying banana halves coated in a spiced batter, adding texture contrast.

Nutrition Information

Serving 1serving Calories 664kcal (33%) Carbohydrates 109g (36%) Protein 16g (32%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Cholesterol 145mg (48%) Sodium 557mg (23%) Potassium 315mg (7%) Fiber 5g (20%) Sugar 36g (72%)

Nutrition Facts

Serving: 4 servings (makes eighteen 4-inch pancakes)

Amount Per Serving

Calories 664

% Daily Value*

Serving 1serving
Calories 664kcal 33%
Carbohydrates 109g 36%
Protein 16g 32%
Fat 19g 29%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 145mg 48%
Sodium 557mg 23%
Potassium 315mg 7%
Fiber 5g 20%
Sugar 36g 72%

* Percent Daily Values are based on a 2,000 calorie diet.