Elvis Pancakes Food

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ELVIS PANCAKES



Elvis Pancakes image

Tender and delicious pancakes featuring peanut butter, bananas, and chocolate chips! Inspired by the folklore surrounding Elvis and his fried peanut butter and banana sandwiches. Serve with butter and maple syrup and try not to think about the weight you're about to gain! Enjoy!!

Provided by JTucker

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 11

1 ¼ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons brown sugar
1 ½ cups milk
1 egg, beaten
3 tablespoons butter, melted
1 teaspoon vanilla extract
¼ cup peanut butter
¼ cup chocolate chips
1 ripe banana, diced

Steps:

  • Whisk flour, baking powder, salt, and brown sugar in bowl. Beat egg and milk together and stir in peanut butter until smooth in a second bowl. Whisk the milk mixture into the dry ingredients just until moistened, then whisk in melted butter and vanilla extract. Gently fold chocolate chips and diced banana into the batter.
  • Place a large nonstick skillet over medium heat and pour 1/4 cup of batter per pancake into the middle of the skillet. Let the pancake cook until bottom is golden brown and there are many small pinholes in the top of the pancake before flipping, about 2 minutes. Cook other side until golden brown and the middle of the pancake is set, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 483.7 calories, Carbohydrate 58.2 g, Cholesterol 76.7 mg, Fat 23.4 g, Fiber 3.4 g, Protein 13.5 g, SaturatedFat 10.7 g, Sodium 737 mg, Sugar 22 g

CHOCOLATE CHIP ELVIS PANCAKES



Chocolate Chip Elvis Pancakes image

I'm one of 13 children, so making a recipe that everyone likes can be a challenge. This chocolate peanut butter pancakes recipe was a Saturday-morning special that we all loved. -Keenan McDermott, Springfield, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 16 pancakes.

Number Of Ingredients 12

1-3/4 cups all-purpose flour
2 tablespoons brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1/4 cup peanut butter
1-1/2 cups 2% milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup chopped ripe banana
1/2 cup semisweet chocolate chips
Maple syrup, optional

Steps:

  • In a large bowl, whisk flour, brown sugar, baking powder and salt. In another bowl, whisk egg, peanut butter, milk, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in banana and chocolate chips., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with additional bananas and syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or stack 2 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts : Calories 291 calories, Fat 13g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 429mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 2g fiber), Protein 7g protein.

ELVIS PANCAKES



Elvis Pancakes image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 22m

Yield 12 to 15 pancakes

Number Of Ingredients 12

2 cups buttermilk
2 eggs
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
6 tablespoons butter, melted
1 cup all purpose flour
1 cup buckwheat flour
2 tablespoons butter, cold plus more as needed
Peanut butter, for topping
Sliced bananas, for topping
Honey, for topping

Steps:

  • In a large bowl, whisk together buttermilk, eggs, baking powder, sugar, salt and butter.
  • In another large bowl mix together all-purpose flour and buckwheat flour.
  • Slowly add flour into the wet ingredients mixing with a whisk. Mix until there are no lumps and the batter is smooth and velvety.
  • In a large cast iron skillet or flat grill pan over medium-high heat, melt a tablespoon of butter. Ladle pancake batter onto skillet to desired size. Using the ladle, form pancake into circular shape. Cook on each side for 2 to 3 minutes or until golden brown. Set pancakes aside and keep warm. Repeat with remaining ingredients.
  • Once completed, spread peanut butter on a pancake, layer it with sliced bananas and drizzle it with honey. Top the pancake with another pancake to form a sandwich. Repeat with remaining pancakes and serve with extra honey.

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ELVIS PANCAKES RECIPE - TODAY.COM
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Preparation. Heat oven to 200°F. In a medium bowl, mix cake flour, baking soda, baking powder and sugar until combined. …
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  • Heat oven to 200°F. In a medium bowl, mix cake flour, baking soda, baking powder and sugar until combined. In a medium bowl, add the melted butter to the egg yolks and mix well. Slowly add the buttermilk, milk and vanilla and mix well. In a medium bowl, whip the egg whites until stiff (but not dry).
  • Add the dry ingredients to the buttermilk mixture and blend until everything is moist and lumpy. Fold in the whipped egg whites with a rubber spatula until blended (small specks of egg white are good). Let the batter rest for 20 minutes.
  • Lightly grease a skillet. Heat skillet over medium heat and add ¼ cup of batter. Repeat 3 times. Cook three pancakes at a time until the pancake starts bubbling and the underside is light brown, about three minutes. Once a crust has started to set, add three slices of banana and three pieces of bacon to each pancake so that the bacon looks like spiders crawling out of the pancakes.
  • Flatten with a metal spatula and cook for another three minutes. Flip and cook until golden brown, about two minutes. Repeat with remaining batter. Keep pancakes warm in oven until ready to serve. Serve with butter and maple syrup.


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