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
BANANA AND PECAN PANCAKES WITH MAPLE BUTTER
Provided by Tyler Florence
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees F.
- In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
- Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
- To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
- In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
FLUFFY BANANA PANCAKES
I love to make pancakes for my family on Saturday mornings. Since we often have ripe bananas, I decided to add them to a batch of pancake batter. The results were delicious!-Lori Stevens, Riverton, Utah
Provided by Taste of Home
Time 30m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 7 ingredients. In another bowl, whisk eggs, buttermilk, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in banana and walnuts., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Cook until bubbles begin to form on top and bottoms are golden brown. Turn; cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place 2 pancakes on a microwave-safe plate and microwave on high for 40-50 seconds or until heated through.
Nutrition Facts : Calories 283 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 503mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
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.
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
CHOCOLATE-FILLED PANCAKES WITH CARAMELISED BANANA
These fluffy, American-style pancakes have a hidden chocolatey centre and soak up the maple syrup like sponges
Provided by Cassie Best
Categories Breakfast, Brunch
Time 55m
Number Of Ingredients 10
Steps:
- To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.
- Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide - leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.
- When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.
- Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.
Nutrition Facts : Calories 797 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 57 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 14 milligram of sodium
CARAMEL BANANA PANCAKES
Pancakes are typically associated with unhealthy eating, but the reality is that this doesn't have to be the case. This recipe is still delightfully sweet and delicious without all the negative impact of refined sugars and heavily processed foods. Your body will absorb the nutrition and digest the deliciousness much more efficiently than recipes that contain any 'nasties'.
Provided by hello
Categories Breakfast
Time 25m
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Whisk eggs in a bowl.
- Mash bananas in separate bowl.
- Combine all ingredients, to form the pancake batter.
- Brush a tablespoon of coconut oil onto a non-stick pan.
- Ladle about a third of a cup of batter into the pan.
- Cook until bubbles start to form on the surface of the batter.
- Flip to cook the other side.
- Top with slices of fresh banana and caramel sauce.
- Melt coconut oil in a saucepan.
- Whisk in honey/maple syrup, vanilla, and coconut cream.
- Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon.
Nutrition Facts : Calories 203.7, Fat 6.6, SaturatedFat 4.4, Cholesterol 93, Sodium 80.6, Carbohydrate 34.6, Fiber 0.9, Sugar 31, Protein 3.6
FLUFFY BANANA PANCAKES
Fluffy yet moist thanks to mashed banana mixed into the batter, these pancakes make for the perfect weekend morning breakfast.
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 15m
Number Of Ingredients 10
Steps:
- Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
- To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
- Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
- Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
- Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
- Serve topped with sliced bananas, butter, and maple syrup.
Nutrition Facts : ServingSize 3 pancakes, Calories 548 kcal, Sugar 22 g, Sodium 906 mg, Fat 15 g, SaturatedFat 9 g, Carbohydrate 86 g, Fiber 3 g, Protein 15 g, Cholesterol 118 mg
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