Bob Evans Stuffed Caramel Banana Pecan Cream Pancakes Food
BANANA PECAN CORNMEAL PANCAKES
Categories Blender Breakfast Brunch Vegetarian Quick & Easy Banana Pecan Cornmeal Pan-Fry Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 10 pancakes
Number Of Ingredients 11
Steps:
- Chop banana and in a blender blend with all remaining pancake ingredients except pecans and oil. Transfer batter to a bowl and stir in pecans.
- Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil. Working in batches, drop scant 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
- Serve pancakes with syrup.
BANANA-PECAN PANCAKES
These are SO simple, yet delicious! I have to make this everytime my little cousins stay the night. Borrowed my favorite tried-and-true basic pancake recipe and added some tasty zip!
Provided by Ladibugz
Categories Breakfast
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, mix together all the dry ingredients.
- Make a well in the center and pour in the milk.
- Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
- Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
- Peel bananas, placing in a seperate bowl. (You may want to reserve half a banana for the syrup, see below). Mash with fork, then stir into pancake mix.
- Add chopped pecans.
- Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour desired amount of pancake mix.
- When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
- Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
- Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.
- To add even more flavor, I use store bought bottled syrup, place 1 cup in small saucepan, add 1/2 reserved banana, in slices, and heat until just warm. The banana adds SO much flavor! I dip the syrup over the pancakes without the banana chunks, but you can do either way.
Nutrition Facts : Calories 751, Fat 42.9, SaturatedFat 6.9, Cholesterol 138.2, Sodium 938.7, Carbohydrate 78.1, Fiber 7.6, Sugar 15.2, Protein 17.9
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