PINEAPPLE UPSIDE-DOWN PANCAKES
Steps:
- Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
- Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
- While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
- Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.
BANANA PANCAKES I
Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.
Provided by ADDEAN1
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g
BANANA PINEAPPLE CHOCOLATE CHIP PANCAKES
Very sweet and tropical, chocolate chips are a perfect touch to these pancakes. Kids and adults will love this breakfast treat. We tried them with and without syrup. Both were great... but if we had to choose one, we'd go with just butter. A fantastic weekend breakfast!
Provided by Jamie Wyatt
Categories Other Snacks
Time 10m
Number Of Ingredients 6
Steps:
- 1. In a mixing bowl, mix all the ingredients except chocolate chips.
- 2. Fold in chocolate chips.
- 3. Pour scant 1/4 cupfuls onto hot greased griddle.
- 4. Cook until edges are dry and bubbles are all over. Turn and cook till golden brown.
- 5. Serve with syrup or fruit, as desired.
- 6. Makes approximately 16 pancakes.
HAWAIIAN PINEAPPLE PANCAKES
I created this recipe when I wanted pancakes for dinner and wanted a fruit to round out the meal of pancakes and sausage. All I had was pineapple and this came about. Everything to make this I had in my cabinet.
Provided by teetee830
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
- Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
- Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
- Serve pancakes with the pineapple topping.
Nutrition Facts : Calories 217.5 calories, Carbohydrate 25.6 g, Cholesterol 41.2 mg, Fat 12 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 186.5 mg, Sugar 11.3 g
HUMMINGBIRD PANCAKES RECIPE
Crushed pineapple, mashed banana and chopped pecans come together to make these hummingbird pancakes, inspired by the classic Southern layer cake.
Provided by Tasting Table Staff
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to incorporate.
- In a large bowl, whisk together the crushed pineapple, sugars, mashed banana and eggs. Slowly whisk in the buttermilk until smooth. Add the flour mixture and fold until a batter forms. Stir in the brown butter.
- Heat two 8-inch nonstick skillets, greased with cooking spray, over medium heat. Ladle ½ cup of batter into each skillet and cook, flipping once, until golden brown and puffed, 2 minutes per side. Repeat with the remaining pancake batter. You should have about 8 pancakes.
- Divide the pancakes between plates; garnish with chopped pecans, sliced banana and pineapple; then serve with maple syrup.
Nutrition Facts : Calories 392 calories, Carbohydrate 64 g carbohydrates, Cholesterol 76 mg cholesterol, Fat 12 g fat, Fiber 2 g fiber, Protein 8 g protein, SaturatedFat 6 g saturated fat, ServingSize 0 g, Sodium 466 mg, Sugar 31 g, TransFat 0 g
EASY BANANA PANCAKES
Turn overripe, blackened bananas into sweet and fluffy American-style pancakes. Serve with syrup and crunchy, toasted pecan nuts as a delicious brunch treat
Provided by Esther Clark
Categories Breakfast, Brunch
Time 15m
Yield Makes 12 pancakes
Number Of Ingredients 10
Steps:
- Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
- Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
- Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.
Nutrition Facts : Calories 484 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.21 milligram of sodium
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- Bring lemon, pineapple, sugar, and 1/2 cup water to a boil in a medium saucepan. Reduce heat and simmer until pineapple and lemon are soft, 35–45 minutes. Let cool completely.
- Preheat oven to 200°. Whisk flour, salt, eggs, milk, 4 tablespoons butter, and 1 cup water in a medium bowl.
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