Bob Evans Stuffed Caramel Banana Pecan Cream Pancakes Food

BANANA PECAN CORNMEAL PANCAKES

Banana Pecan Cornmeal Pancakes image

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

Ingredients

1 very ripe medium banana (about 1/2 pound)
1/2 cup plus 1 tablespoon all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup yellow cornmeal
3/4 cup milk
1 large egg
1/3 cup pecans, toasted lightly and chopped
vegetable oil for brushing griddle
Accompaniment: pure maple syrup, heated

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

Banana-Pecan Pancakes image

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

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4-1 1/2 cups milk
2 eggs
1 teaspoon vanilla
1 tablespoon cinnamon
2 tablespoons vegetable oil
1 -2 overripe banana
1 cup pecans

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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