BANANA PANCAKES WITH CARAMEL-BANANA SYRUP
Categories Breakfast Brunch Kid-Friendly Quick & Easy Banana Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cut 2 bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.
- Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter.
- Preheat oven to 200°F. Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; place in oven to keep warm.
- Serve pancakes with caramel-banana syrup.
BOB EVANS STUFFED CARAMEL BANANA PECAN CREAM PANCAKES
This recipe came to me in an email today regarding a new copycat recipe. " Pancakes baked with pecans and sliced fresh bananas, covered in a warm, caramel sauce." Secret Recipe Tips - Be sure to let the pecans and bananas show for a nice presentation. For a more intense flavor, use a banana-flavored pudding in place of vanilla. For a completely different variation, add chocolate chips and serve with chocolate or fudge topping. Source: "America's Secret Recipes" by Ron Douglas (Coming Soon)
Provided by senseicheryl
Categories Breakfast
Time 20m
Yield 2 pancakes, 1 serving(s)
Number Of Ingredients 8
Steps:
- Make Vanilla Cream Cheese mixture: Mix vanilla pudding with cream cheese until well blended and creamy (no lumps). Cover and refrigerate immediately. This mixture will store (covered) in the refrigerator up to 5 days.
- Prepare pancake batter and preheat griddle. Ladle batter onto hot griddle and sprinkle evenly with pecans and banana slices. When they bubble and edges are dry, flip to cook second side.
- When done, place pancake on plate, top with 4 tablespoons Vanilla.
- Cream Cheese mixture and top with second pancake. Ladle with caramel sauce and sprinkle with confectioners' sugar. Garnish with whipped topping.
FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM
Everyone loves pancakes. In this recipe, fluffy pancakes combine beautifully with bananas, pecans and caramel sauce, and are served with a delicious ricotta cream. Perfect for breakfast, brunch, or after a light meal. Even better, most components can be prepared well ahead of time. The sliced bananas can be stirred through the batter just prior to cooking, or arranged over the top of each individual pancake as it cooks. If serving as a dessert, rum or brandy can be added to the caramel pecan sauce if you wish.
Provided by Daydream
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
- Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
- Serve warm over pancakes.
- Can be prepared the night before, then heated in the microwave until warm.
- Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
- Beat with a whisk until well combined.
- Refrigerate until ready to serve.
- Can be prepared the night before.
- Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
- Place buttermilk in a 2-cup glass-measuring cup and add butter.
- Microwave on high for 2 minutes, until butter melts.
- Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
- Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
- Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
- Batter can be prepared to this stage, the night before.
- Beat egg whites in a clean dry bowl until stiff.
- Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
- Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
- For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
- Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
- When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
- When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
- To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.
Nutrition Facts : Calories 813.8, Fat 42, SaturatedFat 21.5, Cholesterol 208.1, Sodium 706.5, Carbohydrate 91.5, Fiber 3.5, Sugar 51.5, Protein 20.4
WAFFLES WITH BANANA & SALTED CARAMEL SAUCE
Smother fluffy waffles with fried bananas, vanilla ice cream and caramel sauce for an indulgent dessert or brunch time treat
Provided by Miriam Nice
Categories Breakfast, Brunch, Dessert, Treat
Time 1h
Number Of Ingredients 13
Steps:
- Put the sugar, golden syrup and butter in a saucepan and heat gently, stirring occasionally, until everything has melted together. When the mixture starts to bubble, stir in the double cream and cook for 2 mins. Stir in 1/2 tsp salt, then take off the heat and allow to cool slightly in the pan.
- Heat the waffle maker (if you don't have one, you can use a griddle pan instead - see tip). Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, caster sugar and a pinch of salt. Make a well in the centre and add the egg yolks and melted butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer's instructions. Repeat until all the batter has been used up - keep cooked waffles warm in a low oven until serving.
- Just before serving, heat the remaining butter in a non-stick frying pan over a medium heat and fry the banana pieces until golden. Divide the waffles between 4 plates, top with the fried bananas, drizzle with salted caramel and top with a scoop of vanilla ice cream, if you like.
Nutrition Facts : Calories 719 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.2 milligram of sodium
UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE
Hot toffee sauce makes sticky, warm banana cake even more of a treat
Provided by Sarah Cook
Categories Dessert
Time 1h55m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
- Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
- Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
- When the cake is cooked, poke it all over with the skewer - inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.
Nutrition Facts : Calories 802 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
BAKED PANCAKE WITH CARAMEL BANANA SAUCE
Who wouldn't love to wake up to this baked pancake topped with Marzetti® Old Fashioned Caramel Dip, butter, cream and bananas?
Provided by Marzetti
Categories Marzetti®
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F.
- Place 3 tablespoons butter into a 9 inch square baking dish or a 9 inch cast iron pan and melt in oven, about 3 to 5 minutes.
- Whisk together the eggs, milk and vanilla in a medium bowl.
- In a large bowl, combine the flour, salt, cinnamon and sugar.
- Whisk egg mixture into flour mixture. Batter may appear a bit lumpy. Carefully pour batter into hot baking dish or pan and return it to oven.
- Bake 12 to 15 minutes or until pancake rises high and edges are golden brown.
- For sauce, melt butter in a medium skillet over medium heat. Add banana slices and cook for 2 minutes or until bananas are just golden. Add Marzetti Old Fashioned Caramel Dip and cream and stir until thoroughly heated.
- Spoon or slice pancake into pieces and serve on plates with caramel banana sauce. Serve with optional toppings.
Nutrition Facts : Calories 719.3 calories, Carbohydrate 95.1 g, Cholesterol 201.3 mg, Fat 35.1 g, Fiber 3.2 g, Protein 9.6 g, SaturatedFat 19 g, Sodium 476.4 mg, Sugar 62.9 g
CARAMEL-BANANA PANCAKES RECIPE
Guarantee some scrumptiousness with our Caramel-Bananas Pancakes Recipe. Our Caramel-Banana Pancakes Recipe will get the family moving in the morning!
Provided by My Food and Family
Categories Pancakes
Time 20m
Yield 8 servings, 2 pancakes each
Number Of Ingredients 9
Steps:
- Microwave 2 Tbsp. butter, caramels and 1/4 cup milk in small microwaveable bowl on HIGH 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
- Mix flour, sugar, baking powder and salt in large bowl; set aside. Microwave remaining butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add remaining milk and eggs; whisk until blended. Mash 1 banana. Add to egg mixture; mix well. Add to dry ingredients; stir until blended.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
- Slice remaining bananas. Serve pancakes topped with sliced bananas and caramel sauce.
Nutrition Facts : Calories 400, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
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