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Mini Banana Bread Pancake Bites

These light and fluffy bites are the perfect melding of 2 of your favorite comfort foods. Want the kit to make these delicious bites, including a cast-iron ebelskiver pan? Click Here: https://shop.tastemade.com/products/nordic-ware-danish-ebleskiver-pan

Recipe

Ingredients

  • For the Pancakes:
  • 2 eggs, separated
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ tsp granulated sugar + 2 Tbsp for dusting
  • 1 Tbsp brown sugar
  • ½ tsp cinnamon
  • 1 cup milk
  • 2 Tbsp white vinegar
  • Melted butter for brushing (ghee or clarified is great)
  • Variations:
  • 1 mashed ripe banana + ¼ cup finely chopped walnuts
  • 1 mashed ripe banana + ¼ cup finely chopped walnuts + ¼ cup mini chocolate chips
  • Regular without sugar caramelizing
  • 1 mashed ripe banana + piped with banana cream filling (recipe below)
  • Banana cream filling:
  • 1 banana, peeled and mashed
  • 1 Tbsp brown sugar
  • 4 oz cream cheese, room temperature
  • ½ cup vanilla pudding
  • 1 Tbsp maple syrup

Let's get Cooking...

  1. Whisk egg whites until frothy and set aside.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, sugar, brown sugar and cinnamon. Add in egg yolks and streak in milk and vinegar until a smooth batter has formed. Fold in egg whites.
  3. Heat an ebelskiver pan to medium heat, and brush with melted butter. Sprinkle with ½ teaspoon of sugar, and scoop 2 tablespoons of the batter into each hole. Cook for 1–2 minutes until batter starts to pull away from the sides.
  4. Using toothpicks or thin chopsticks, gently flip each pancake, and continue to cook for another 1–2 minutes until golden.
  5. If cooking one of the variations, add half the amount of batter followed by mix-in ingredient(s), and seal with remaining batter, making sure to cover the mix-in.
  6. To make the banana cream filling, mash banana and brown sugar in a bowl until smooth. Mash in cream cheese, mixing until smooth. Stir in vanilla pudding and maple syrup. Place mixture in a piping bag and refrigerate until ready for use.