PotW: Banana macadamia nut pancakes with white chocolate creme anglaise

[last Pancakes of the Week: Orange-clove chocolate chip pancakes with coffee-clove syrup]

Argh. This weekend was spent being frustratingly unproductive.  But, I did manage to get my act together long enough to produce this little gem of a dessert breakfast:

Banana Macadamia Nut Pancakes

with White Chocolate Creme Anglaise

Yes.  Yum.  As my roommate and I were enjoying this, we decided, in the infamous words of Paula Deen, that we should be arrested for eating such lusciousness for breakfast.  And, I tell you, luscious it was, with the fluffy tenderness of the banana pancakes (banana mash does wonders for pancake fluffiness!) studded with the buttery flakiness of the macadamia nuts.  So good.  But, I think my favorite, favorite part of this pancake dish was the white chocolate creme anglaise.  I ate it straight from the bowl with no regrets, a healthy diet be damned.

The white chocolate creme anglaise sauce, infused with fragrant vanilla bean, is just the right balance of rich sweetness without being overpowering.  After this, I don't think I am ever going back to syrup on my pancakes.  EVER.

Now, excuse me while I go and lick up whatever is left of that white chocolate sauce....

(p.s. Toni--if you're reading this, we tried to call you to come over for these pancakes!)

Read on for the recipe...

Banana macadamia nut pancakes with white chocolate creme anglaise
makes about 20-25 silver dollar pancakes

for white chocolate creme anglaise:

6 oz. white chocolate, finely chopped
3 egg yolks
4 oz. whole milk
4 oz. heavy cream
2 Tbspn sugar
1 pinch salt
1/2 vanilla bean

1. Place chopped white chocolate in a bowl with a fine sieve on top.  Set aside.
2. In a separate bowl, whisk together egg yolks until light.  Set aside.
3. In a saucepan over medium-high heat, combine milk, cream, sugar, and salt.  Scrape the seeds of the vanilla bean into the milk mixture and put the pod in as well.  Bring to a near simmer.
4. Whisking constantly, pour a small but steady stream of the heated milk and cream into the egg yolks to temper.  Do this slowly, while whisking quickly.  Once the milk and egg yolks are combined, return to the saucepan and to the stove.
5. Heat the egg yolks and milk mixture while stirring constantly, making sure to scrape the bottom so that nothing burns or sticks.  Slowly bring the mixture to a boil and cook until it thickens enough to coat the back of a spoon, about one minute.  Remove from heat immediately.
6. Pour the hot creme anglaise through the strainer onto the white chocolate.  Let sit for a minute and then whisk until the white chocolate completely melts.
7. Keep the sauce warm in a double boiler.

for pancakes:

8 oz. extra ripe bananas (~2 medium-sized bananas)
8 oz. milk
2 eggs
1/2 stick butter, melted
1 tspn vanilla extract
8 oz. flour
2 Tbspn sugar
2 tspn baking powder
1 tspn salt
dry roasted, unsalted macadamia nuts

1. In a bowl, mash the bananas until a smooth paste forms.
2. Add the milk, eggs, melted butter, and vanilla extract to the mashed bananas and whisk thoroughly.
3. Add the dry ingredients and mix until smooth.  (If the batter is too runny, thicken it with a bit more flour.)
4. Oil lightly a medium hot skillet.  When cooking the pancakes, add macadamia nuts to the batter immediately after pouring the batter onto the skillet.

To serve:
Top pancakes generously with white chocolate creme anglaise and extra macadamia nuts.



Enjoy!