With more time at home, now more than ever is the perfect time to introduce kids to cooking. And what better way to get little ones excited about getting in the kitchen than with a brunchtime favourite — pancakes — from Canada’s baking sweetheart?
In this twist on a classic, Junior Chef Showdown judge and mentor Anna Olson gives the classic buttermilk recipe an extra sweet update by adding cocoa powder and tasty ripe bananas that cook to caramelized perfection.
If you’re looking for more fun activities for the kids, download our Junior Chef Showdown colouring page and crossword and check back next week for more family-friendly recipes and games.
Anna Olson’s Chocolate Banana Pancakes with Caramel Sauce and Chantilly Cream
Total Time: 45 minutes
Chantilly Cream Ingredients:
1 cup 35% cream
1 Tbsp instant skim milk powder
1-½ Tbsp icing sugar
½ tsp vanilla extract
Chantilly Cream Directions:
1. Whip cream and skim milk powder in a large bowl using a hand mixer on high until the cream holds a soft peak. Add the sugar and vanilla and whip just to combine. Chill until ready to use.
Butter Caramel Sauce Ingredients:
3 Tbsp water
2 tsp lemon juice
1 cup granulated sugar
½ cup 35% cream
½ cup unsalted butter
1 tsp vanilla extract
1 tsp sea salt
Butter Caramel Sauce Directions:
1. Place water and lemon juice in a medium saucepan and then add the sugar (do not stir). Bring to a full boil on high heat and continue to boil, without stirring, until the sugar becomes amber, about 4 to 6 minutes. As the sugar cooks, occasionally brush the sides of the pot with water to keep the pot clean (this prevents the sugar from crystallizing).
2. Remove the pot from the heat and whisk in cream (avert your face to watch to protect from the steam). Add butter and whisk until melted. Whisk in vanilla and salt and set aside to cool to room temperature in the pot.
3. Pour the cooled sauce into a covered bowl or jar and chill until ready to use. Serve the sauce warm.
1-¼ cups flour
¼ cup cocoa powder, sifted
2 Tbsp granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine salt
1-½ cups buttermilk
2 Tbsp unsalted butter, melted, plus more for the pan
2 Tbsp honey
2 bananas, peeled and sliced into ½-inch thick slices
½ cup chopped, toasted hazelnuts, optional
1. Whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. In a separate bowl, whisk together buttermilk, egg, melted butter and honey. Add to flour mixture and stir gently, just until combined (a few lumps are fine).
Related: Anna Olson’s Cocoa Powder Tips
2. Heat a griddle or non-stick skillet over medium heat and grease lightly with butter. Ladle a ¼ cup of batter for each pancake onto griddle. Cook for one minute, then arrange 3 banana slices on top of each pancake. Cook until surface of pancake takes on a dull finish and bubbles begin to appear, about 3 minutes. Flip and cook another 2 to 3 minutes. Remove pancakes to a plate and keep warm while preparing remaining pancakes.
3. Serve your pancakes with a drizzle or caramel sauce and a dollop of whipped cream. Enjoy immediately.