Turtle Pancakes
by Mallory • October 11, 2012 • Breakfast • 4 Comments
Have you ever had turtle chocolates? They are really popular in Canada, where I went to university. Basically they are chocolate-dipped pecans, usually with some caramel or something else delicious inside. They are amazing, and now that they have started to make their way into the US, every time I see them I can’t help but think of my time up in the great white North.
One day I was feeling particularly nostalgic for college so I made these pancakes. You see, my friends and I were huge about brunch in college (who am I kidding, I’m nuts about it still). But my favorite memories of mornings spent with friends were those at my friend Jill’s apartment, who would make me (and whoever else was awake enough to stumble by) banana pancakes. Warm, fluffy and perfectly cooked pancakes, topped with quality Canadian maple syrup. Are you hungry yet?
Well these, my friends, are banana pancakes with a twist. A turtle twist! Delicious chocolate chips, crunchy pecans, and slices of fresh bananas make these a batch of pancakes you won’t forget… and don’t forget the syrup!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar (optional)
- 2 eggs
- 1½ to 2 cups milk
- 2 optional tablespoons melted and cooled butter, plus unmelted butter for cooking
- ½ cup pecans
- ½ cup semi-sweet chocolate chips
- 1 banana, peeled and sliced
- Heat a non-stick pan over medium-low heat while you make the batter.
- Mix together the dry ingredients.
- Using a fork, beat the eggs into 1½ cups of the milk, then stir in the 2 tablespoons cooled melted butter if you’re using it. Pour this mixture into the dry ingredients and stir gently, mixing only enough to make sure the flour is absorbed. Do not worry if there are a few lumps in your batter. If it seems thick, add a little more milk. Add the chocolate chips and stir one more time.
- Before you add the batter, add a little butter or oil. Using a ladle, spoon batter onto the pan, making any size pancakes you like.
- Quickly add the banana slices and pecans while the pancake begins to cook; I usually add about 4-5 of each per pancake.
- Adjust the heat as necessary, but the idea is to have nicely browned sides, which usually takes about 2-4 minutes. Carefully flip the pancakes when bubbles appear in the center, and the bottoms are cooked. If a few pecans or bananas fall out, don’t worry about it, you can always tuck them back in underneath.
- Cook until the second side is lightly browned, then serve with your favorite syrup!
Recipe adapted from Mark Bittman’s How to Cook Everything. For a review of the awesome app based on the same book, click here!
Happy Eating 
mally
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Ha, it’s funny that you say they’re popular in Canada because I know a certain Canadian food blogger who LOVES anything turtle.
Soooo….you’re bringing me these for breakfast, yes?
These pancakes are beeeeautiful! And look super duper crazy yummy. I’m so jealous that you got to eat these. I want sooome!
I was hoping you’d post these. They look so good!
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