Mini Banana Pancakes with Chocolate Sauce

Now that thanksgiving's over, it's time for to gear up for xmas/hanukkah/kwanzaa/holidays!  I'm gearing up by exercising whenever I can, and baking up a storm, when the recovery period for wisdom teeth extractions are done >.<  But if you find yourself busy, needing a quick snack/breakfast, this is one that's so easy to make and yummy.

Tips:
1- Leftover/older bananas are great for this.
2- Don't worry about leftover chocolate sauce.  If you haven't already drink them up already, just bottle it up and keep it in the fridge, and feel free to use it to turn your daily cup-o-joe into a mocha or drizzle a spoonful over your next scoop of ice cream.  If it hardens, just warm it up in the microwave for about 15 seconds and mix well.
3- The bananas I used are pretty big ones, about 7-8 inches.  If you're using tinier bananas, do remember to add a couple more.

Mini Banana Pancakes with Chocolate Sauce
(updated: 11/30/2010  Fell sick last evening with a flu and made this again this morning for breakfast, cuz it's fast! :D  And decided that the updated recipe is more banana-y.  I just adjusted the amount of flour and water, to give it a stronger flavor)

1 banana, peeled and mashed
dash of salt to taste
2 tbsp sugar
1/2 cup flour
1 egg
~1 tbsp water
extra banana slices for plating if you wish

Right after mashing the bananas, mix in the salt right away to help stop the oxidization process (fancy schmancy word for blackening of your banana).
Mix in sugar and flour to form a thick paste.
Crack the egg into the paste and mix until smooth.
Slowly mix in the water while mixing until you have a smooth batter.
Heat up a slightly greased pan over medium heat.
With a big spoon, scoop dollops of the batter into the pan and fry for about a minute on each side until lightly browned.
Serve with banana slices and drizzles of chocolate sauce.

Chocolate Sauce
This is a chocolate sauce that took inspiration from Pierre Herme's Chocolate Glaze techniques.

1/3 cup heavy cream
1/2 cup bittersweet chocolate, chopped
4 tsp unsalted butter, softened and cut into pieces.

Boil the heavy cream over medium heat.
Once boiling, remove from heat, and slowly stir in the chocolate until smooth.
Stir in circular motion, don't whip.
When done mixing the chocolate, heat the chocolate over a pot of boiling water until it is hot to the touch or at about 140°F.
Add in the 4 tsp of butter
Stir until butter is melted and well combined.