Mexican Corn Pancakes With Whipped Goat Cheese Piloncilo Caramelized Bananas And Walnuts Food

BANANA-WALNUT PANCAKES WITH CARAMEL TOPPING

Banana-Walnut Pancakes with Caramel Topping image

Provided by Food Network

Time 15m

Yield 4 servings (3 pancakes each)

Number Of Ingredients 7

Ingredients

2 cups Fiber One Complete pancake mix (from 28.3-oz box)
1 1/3 cups cold water
2 cups mashed ripe banana
2 tablespoons chopped walnuts
1 firm ripe banana, sliced
2 teaspoons chopped walnuts
4 cups fat-free caramel topping

Steps:

Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening. In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in mashed banana and 2 tablespoons walnuts. For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown. Serve pancakes topped with sliced banana, 2 teaspoons walnuts and the caramel topping.

MEXICAN CORN

Mexican Corn image

This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself.

Provided by KBALDRIDGE

Categories Side Dish Vegetables Corn

Time 20m

Yield 6

Number Of Ingredients 5

Ingredients

2 (15.25 ounce) cans whole kernel corn, drained
1 (8 ounce) package cream cheese
¼ cup butter
10 jalapeno peppers, chopped
1 teaspoon garlic salt

Steps:

In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 38.2 g, Cholesterol 61.4 mg, Fat 22.7 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 13.4 g, Sodium 491.4 mg, Sugar 6.6 g

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