BANANA PANCAKES
Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.
Provided by Jennifer Segal, adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge
Categories Breakfast & Brunch
Time 20m
Yield Makes twelve 4-inch pancakes
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the flour, sugar, baking powder and salt.
- In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
- Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
- Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Nutrition Facts : ServingSize 2 pancakes (does not include maple syrup or toppings), Calories 278, Fat 12 g, Carbohydrate 35 g, Protein 7 g, SaturatedFat 6 g, Sugar 9 g, Fiber 1 g, Sodium 299 mg, Cholesterol 85 mg
CHOCOLATE CHIP BANANA PANCAKES
This is just like an banana chocolate chip muffin but its a pancake! You can add all the chocolate chips into the batter instead of using some to garnish. Enjoy!
Provided by BestTeenChef
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar, baking powder and cinnamon in a large bowl.
- After mixing well stir in milk, banana, egg and vanilla.
- Fold in 1/4 cup chocolate chips.
- Heat a griddle, sprayed with oil on medium heat. Pour batter onto griddle making 3 inch rounds.
- Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden.
- Prepare remaining pancake batter as directed adding more spray if needed.
- Place on individual plates and sprinkle with remaining chocolate chips.
Nutrition Facts : Calories 372.2, Fat 10.9, SaturatedFat 6, Cholesterol 63.5, Sodium 240, Carbohydrate 61, Fiber 3.1, Sugar 17.2, Protein 10
VANILLA BANANA ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 12h15m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
- Put the banana chunks and vanilla bean seeds or extract in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.
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
PANCAKES WITH VANILLA BANANA (USING AN EGG REPLACER)
I don't like eggs and I always use an egg substitute unless I'm not having the recipe. If you want to try the recipe with egg just don't use the tablespoon of water. The idea for the banana topping came from Recipe #173220 and the idea for the pancake came from the leaflet in the box of Egg-Like 'The Egg Replacer'
Provided by Chef floWer
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and slice bananas, place them in a small casserole dish, pour over vanilla essence, brown sugar, orange juice, chopped butter and sprinkle cinnamon. Cover to not allow any steam to escape and place it under the griller for 10 minutes.
- While the topping is cooking mix egg replacer with water until completely combined. Then add in milk, flour and oil and stir until batter is smooth. I use a hand wand/blender.
- Use a non-stick fry pan or pancake pan, spray cooking oil, heat.
- Place small amount or large amount of batter pancake into pan. fry, flip over when brown and fry second side.
- To serve:.
- Large pancake place the pancake in the middle of a plate, and spread some vanilla banana in the middle and roll the pancake, cut it half, drizzle over the vanilla banana juices and if your using ice cream, scope and serve it on top.
- Small pancake layer each pancake on top of each other, spread some vanilla banana on top, if your using ice cream, scope and serve it on top and drizzle over the vanilla vanana juices.
- Serve immediately.
Nutrition Facts : Calories 423, Fat 13, SaturatedFat 6.3, Cholesterol 26.7, Sodium 88.6, Carbohydrate 64.4, Fiber 4, Sugar 24.1, Protein 7.4
BROWN SUGAR BANANA SAUCE (FOR ICE CREAM)
A quick, tasty and simple sauce that will wow your guests! Recipe probably originated from TOH, but I tweaked it to fit our tastes. This is wonderful in the summertime when it is too hot to turn on the oven but you want something a little fancier than plain ice cream. PS - If I'm having a dinner party, I scoop the ice cream into dessert dishes the day before and keep in the freezer until needed.
Provided by Tamaretta
Categories Dessert
Time 15m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Over low heat, combine brown sugar, butter and milk until sugar is melted and not gritty.
- Add in vanilla, cinnamon, bananas. Cook for 1 min (or longer but we don't like the taste of cooked bananas.)
- Remove from heat and let cool slightly.
- Top individual servings of ice cream with sauce and sprinkle toasted pecans and coconut over top. Serve immediately.
Nutrition Facts : Calories 233.2, Fat 14.6, SaturatedFat 7.3, Cholesterol 16.3, Sodium 51.4, Carbohydrate 26.5, Fiber 3.2, Sugar 18, Protein 2
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