Why not make something sweet for breakfast in bed this weekend?

Adapted from a recipe courtesy of Dot’s Back Inn.

This recipe’s got the whole banana and it’s all wrapped up.

2 servings

Your favourite pancake batter

½ cup chocolate chips

1 cup chopped walnuts

2 bananas, peeled

Ground cinnamon

2 tablespoons unsalted butter

Whipped cream, for serving

Confectioners’ sugar, for serving

1. On a greased griddle or large skillet, ladle about ¼ cup batter to make a large pancake, about 9 inches in diameter. Once bubbles start to appear on the surface, sprinkle half of the chocolate chips and walnuts on top of the pancake. Flip the pancake when golden brown, and cook until set. Transfer to a plate. Repeat to make another pancake.
   
2. While the pancakes cool, sprinkle ½ teaspoon cinnamon or to taste over the whole bananas. Melt the butter in a small frying pan over medium heat. When the foam subsides, place the bananas in the pan and sauté, turning until tender.
   
3. Wrap each banana in a chocolate chip pancake. Garnish with whipped cream and confectioners’ sugar.

From Diners, Drive-Ins and Dives: An All-American Road Trip…with Recipes.
Published by HarperCollins Publishers Ltd. copyright © 2008 by Food Network. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd.

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