Banana Split Pancakes Recipe

Springfield, VA (WUSA9) — You know Maggiano's for their delicious pasta dishes, but you may not know they also serve an extensive brunch. One of the most decadent items on that menu is the Banana Split Pancakes. 1 will be donated to the Make-A-Wish foundation. If you're craving them outside of brunch hours, here's the recipe. Whisk all the dry ingredients in a large bowl.

Mix the milk, egg, oil, diced banana together in another bowl. Slowly add the dry ingredients to the wet. Gently fold until incorporated. Lightly coat a griddle or pan with non-stick cooking spray, and heat over a medium flame. Scoop 3 ounces of the batter into the pan (making sure to leave space between each pancake). Cook until small bubbles form on top, and the bottom has a dark golden color. Flip and cook until the other side reaches the same color. Top each pancake with whipped cream, hot fudge, maraschino cherries, and sliced bananas.

Buttermilk derives its name from being the leftovers of making butter. Since almost all of the liquid's fat goes to the butter, the milk that's left is actually quite lean. Its rich thickness is a result of the slight “souring” from the formation of lactic acid due to bacteria in the milk.

The acidity of buttermilk plays a vital role in many recipes, especially quickbreads like biscuits and pancakes, as it balances the alkalinity of baking soda. The chemical reaction between acid and alkaline causes quickbreads to rise. If you don't have any buttermilk on hand, however, you can easily make a substitute from cream and vinegar. Measure out the amount of buttermilk called for in your recipe into a small bowl or glass measuring container.

Add 1 tbsp. vinegar or lemon juice for every cup of milk or cream needed. For example, if your recipe calls for 1 ½ cups buttermilk, combine 1 ½ cups milk or cream and 1 ½ tbsp. Stir the mixture thoroughly. Allow the mixture to sit for about five minutes before adding it to your recipe.

The milk will begin to look curdled, which is normal. This method also works for making a vegan buttermilk version; just use your favorite non-dairy milk. Using cream as the base for your buttermilk substitute will increase the fat and calorie content of your recipe. For a healthier option, use non-fat cream or low-fat milk.

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On a basic level, chocolate pancakes are made by adding cocoa powder to pancake batter. In reality, the process is not that simple. All recipes are like a science experiment, where the balance of the ingredients and their chemical makeup is needed in specific proportions to achieve a successful end result.

Pancake recipes require the same precision. You can't just add cocoa powder to the batter. You'll need to make a few adjustments so the cocoa powder blends fully with the rest of the ingredients and results in a chocolatey pancake. Because cocoa powder is a dry ingredient, it will change the balance of dry to wet ingredients in the pancake batter.