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CUBAN-INSPIRED COCOA PANCAKES WITH CARAMELIZED BANANAS & EARL GREY SYRUP

By Delicious Recipes!Posted on
CUBAN-INSPIRED COCOA PANCAKES WITH CARAMELIZED BANANAS & EARL GREY SYRUP

CUBAN-INSPIRED COCOA PANCAKES WITH CARAMELIZED BANANAS & EARL GREY SYRUP

These fiery pancakes dance to Cuban rhythms—infused with rum, lime, cocoa, bananas, and cigars, yet delicately perfumed with Earl Grey tea to remind you they’re true ladies. Filled with caramelized bananas in Earl Grey syrup and drizzled with a luscious rum caramel sauce, they’re a decadent treat for brunch or dessert.

🕒 Prep Time: 20 min (plus maceration)

🍳 Cook Time: 20 min
🍰 Yields: 5 servings

Ingredients

Bananas in Earl Grey Caramel Syrup:

  • 3 bananas (long, straight, ripe but without brown spots)
  • 100 g sugar
  • 30 ml rum
  • 50 ml water
  • 2 tsp Earl Grey black tea leaves
  • 1 lime

Rum Caramel Sauce:

  • 80 g brown sugar
  • 25 g butter
  • 200 ml heavy cream (minimum 32% fat)
  • 2 tbsp rum
  • ½ vanilla pod

Cocoa Pancake Batter:

  • 1 egg
  • 100 ml milk
  • 50 ml water
  • 1 tbsp oil (or melted butter)
  • 1 tbsp rum
  • 1 tsp vanilla extract
  • A pinch of salt
  • 40 g all-purpose flour
  • 15 g cocoa powder
  • 1 small cube butter (for greasing the pan)

Instructions

1. Prepare the Rum Caramel Sauce

  • Warm heavy cream with the scraped seeds from vanilla pod (do not boil).
  • In a saucepan, melt sugar over medium heat until it lightly smokes and turns golden.
  • Add butter chunks and melt.
  • Add rum and let alcohol evaporate briefly.
  • Quickly pour in hot cream and stir vigorously.
  • Transfer to a jar and refrigerate after cooling. Sauce can be made a day ahead.

2. Make Earl Grey Caramel Syrup & Macerate Bananas

  • Boil water and rum in a saucepan.
  • Add Earl Grey tea, cover, and steep 5 minutes.
  • Strain tea, pressing leaves for maximum liquid extraction.
  • Zest lime and squeeze juice from half the lime.
  • Caramelize sugar until brown and smoking.
  • Add warm tea, lime juice, and zest. Stir quickly. If caramel hardens, gently heat until dissolved.
  • Simmer syrup 2-3 minutes.
  • Peel bananas, cut off ends, then halve lengthwise into 6 segments.
  • Place bananas in a sealable bag, pour hot syrup over, seal and toss to coat.
  • Let macerate at room temperature for at least 1 hour, tossing occasionally.

3. Prepare Cocoa Pancakes

  • Follow your standard crepe recipe but replace 15 g of flour with cocoa powder to yield 5 pancakes approx. 26 cm diameter.

4. Assemble and Serve

  • Lay each pancake flat and place a macerated banana segment at one edge (use 5 of 6 segments).
  • Spoon some syrup over the banana.
  • Fold in the sides and roll from the opposite edge tightly.
  • Cut each roll diagonally into halves at a 45° angle.
  • Spoon 2 tbsp of banana syrup on plates, artistically arrange banana rolls on top, and drizzle with rum caramel sauce around.
  • Serve immediately.

💡 Tips

  • Use ripe but firm bananas to hold shape during maceration.
  • A kitchen torch can caramelize bananas further if desired.
  • Pour syrup carefully to create artistic presentation.
  • Serve promptly to enjoy the contrast of warm caramel and tender bananas.

🎉 Perfect For

  • Luxurious brunches or dessert parties
  • Fans of Cuban and tropical flavors
  • Elegant gatherings with a twist

📝 Final Thoughts

This recipe combines rich Cuban-inspired flavors with delicate Earl Grey notes, creating an unforgettable pancake experience. The balance of dark cocoa, warm rum caramel, and fragrant bananas is pure indulgence.