Chocolate & Banana Pancakes

by Rebekahcooked up on January 6, 2016

You may have heard that we recently had some snowfall in Portland. It’s true! It was a whole 1.5 inches or so 🙂

Even though it’s not much, it still was really fun to wake up to. Dave woke me up to show me that it was snowing… but I admit I did go back to sleep for a little bit before actually getting up. And even then, the thing that really got me out of bed was the thought of making these pancakes together.

Chocolate & Banana Pancakes | PDXfoodlove

If you’re drooling now, you should be. Banana pancakes are great. Chocolate chip pancakes are great. In fact, the only thing better could be the combination of the two! I especially like making them with a regular pancake batter (as in, not a chocolate batter) for a little more contrast between the sweet and relatively savory bits.

And, of course, I topped it with some homemade chocolate syrup and some more bananas.

Chocolate & Banana Pancakes | PDXfoodlove

Go big or go home, I always say… starting now, apparently.

Crispy Chicken Thighs & Chanterelles in Cream Sauce

Ingredients

  • 6 chicken thighs, bone in and skin on
  • 3 Tbsp. neutral oil such as vegetable oil
  • 1 lemon, thinly sliced
  • 2 tbsp dry sherry
  • 2-3 cups chopped chanterelle mushrooms
  • 2 cloves garlic
  • 1 cup half and half or cream
  • salt
  • fresh thyme

Instructions

  1. Heat 2 Tbsp oil in a cast iron skillet on high. Once the oil gets nice and hot, place 6 chicken thighs in, skin side down, and cook for 5 minutes. Flip and cook for another 2 minutes. Remove the chicen and set aside.
  2. Add 2 Tbsp of sherry to the hot skillet and deglaze. Once the alcohol has boiled off (a minute or two), add the chantarelle mushrooms and garlic and cook for 10 minutes until the mushrooms soften and start to darken. (You may need to add 1 more tablespoon oil).
  3. Add 1 cup half and half, a heavy pinch salt, and 3 sprigs of thyme leaves. Then, return the chicken back to the pan, skin side up. Place a few thin slices of lemon on each chicken breast, and put into a 450 degree oven.
  4. Bake for 15 minutes or until the internal temperature of the chicken is cooked through to 165 degrees.
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2 Comments

  1. We made similar pancakes a few weekends ago! The banana + chocolate combo is the best.

    Comment by Michelle Lahey — January 6, 2016 at 12:40 pm

  2. Omgosh! These look fantastic. I’m on a health food kick for 2016, which we know won’t last forever..but then I’m trying these!

    Comment by Rachel Lloyd — January 14, 2016 at 10:40 am

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