Banana Chocolate Pancake Breakfast Casserole
Votes: 4
Time: 1 hour 40 minutes plus steeping time
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
The great thing about this breakfast is that everything is prepared in advance, the night before, assembled in a casserole, and left to rest in the refrigerator until morning. Then, the next day, all you have to do is pop the casserole in the oven. It's filled with everything we love for breakfast: fluffy pancakes, bananas, and chocolate chips, all drenched in a delicious vanilla custard. The custard will set during baking, and you can slice your banana and chocolate pancakes like a pie.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tbsp unsalted butter, plus more as needed and for greasing the pan
- 1 and 3/4 cups premium flour
- 6 tablespoons of granulated sugar
- 1.5 tsp baking powder
- 1 teaspoon of baking soda
- 1 and 3/4 cups of sour milk or kefir
- 7 large eggs
- 2 cups of low-fat cream
- 1 tsp vanilla extract
- 2 bananas, thinly sliced
- 1 tbsp. semi-sweet chocolate granules
- Powdered sugar, for dusting
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Recipes with similar ingredients: premium flour, eggs, sour milk, kefir, cream, semi-sweet chocolate, chocolate chips (granules), bananas
Cooking the dish according to the recipe:
- Grease an 8-inch (20 cm) square baking pan with butter; set aside. In a small microwave-safe bowl or liquid measuring cup, melt 3 tablespoons of butter in the microwave for 30 seconds to 1 minute.
- In a large bowl, combine flour, 3 tablespoons granulated sugar, baking powder, baking soda, and 0.5 teaspoon salt. In a separate small bowl, combine sour milk, 2 eggs, and melted butter. Add the liquid mixture to the flour mixture and knead into a dough.
- Heat a large nonstick skillet over medium heat; melt some of the remaining butter. Working in batches, pour 1/4 cup batter per pancake and cook until golden brown on the bottom and bubbles form on the surface, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes are cooking too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Cook the pancakes until all the batter is used, adding more butter to the skillet as needed. You should make at least 12 pancakes.
- In a large bowl, whisk together the cream, vanilla extract, remaining 5 eggs, 3 tablespoons sugar, and 1/4 teaspoon salt.
- Place half the pancakes in the prepared baking dish. Spread half the sliced bananas and chocolate chips on top. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips, and egg mixture. Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight to allow the pancakes to soak in the cream.
- Preheat the oven to 175°C (350°F). Remove the film from the pan, cover loosely with foil, and bake for 30 minutes. Then remove the foil and continue baking until golden brown, the frosting is set, and the pancakes feel springy to the touch, about 30 more minutes. Let cool for 15 minutes. Dust with powdered sugar.
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