BANANA PECAN BUTTERMILK PANCAKES
Steps:
- In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, eggs, butter and vanilla. Whisk the dry ingredients into the liquid until combined well.
- Chop fine the banana and add it to the batter along with the pecans.
- Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil. Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes 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 with Berry-Maple Syrup.
- In a saucepan set over moderate heat combine the syrup with the cinnamon stick and simmer gently for 5 minutes. Add the berries and simmer for 1 minute. Remove and discard cinnamon stick.
BANANA-RICOTTA PANCAKES
Do you love banana pancakes? Then try Banana-Ricotta Pancakes! These Banana-Ricotta Pancakes are topped with crunchy granola for a nice morning dish.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 11
Steps:
- Beat egg yolks, ricotta cheese, milk and lemon zest in medium bowl with wire whisk until well blended. Stir in flour, baking powder and sugar.
- Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into ricotta mixture.
- Heat griddle; brush lightly with butter. Spoon batter by 1/4 cupfuls onto griddle. Top each pancake with 6 banana slices; sprinkle with 2 Tbsp. of the granola. Cook 3 min. on each side or until golden brown on both sides. Repeat with remaining batter. Stack pancakes on serving plates. Top evenly with any remaining banana slices and granola. Drizzle with syrup.
Nutrition Facts : Calories 600, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 195 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g
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
RICOTTA PANCAKES WITH BANANA-PECAN SYRUP
These are some of the best pancakes I have ever had. I got the recipe out of a local newspaper and am sure glad I did. You will love them too. Great for a brunch or Mother's Day! Cook time is an estimate!
Provided by BirdyBaker
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Make banana-pecan syrup; set aside but keep warm.
- Preheat a griddle or skillet over medium heat to hot; warm a serving platter to 200°F
- Sift the dry ingredients together onto wax paper or a plate; set aside.
- Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry; set aside.
- Beat the egg yolks, milk and ricotta together until well-blended and smooth.
- Add the dry ingredients and mix gently with a large spoon.
- Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining whites with a rubber spatula.
- Grease the griddle or skillet with butter or oil.
- Pour 1/4 to 1/3 cup batter per pancake onto the griddle and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over.
- Cook on the other side 2 more minutes, or until golden brown.
- Transfer to warm platter until ready to serve. Serve on heated plates topped with banana-pecan syrup.
- Banana-pecan syrup: Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add 1/2 cup chopped pecans and sauté for 1 minute, or until fragrant. Add 2 small bananas, thinly sliced (3/4 cup) and cook, stirring, for about 2 minutes. Add 1 cup cane or maple syrup; cook for 1 to 2 minutes, until syrup is hot and slightly thickened. Remove from heat and keep warm till ready to serve.
Nutrition Facts : Calories 405.4, Fat 11.3, SaturatedFat 6, Cholesterol 137.4, Sodium 749.6, Carbohydrate 58.1, Fiber 1.7, Sugar 3.6, Protein 16.8
RICOTTA PANCAKES WITH BANANA-PECAN SYRUP
Provided by Food Network
Categories dessert
Time 55m
Yield about 2 cups syrup, 16 (3-inch) pancakes, 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the Banana-Pecan Syrup:
- Melt the butter in a medium skillet over medium heat. Add the nuts and saute for about 1 minute, or until fragrant. Add the bananas and cook, stirring, for about 2 minutes. Add the syrup and cook for about 1 to 2 minutes, or until the syrup is hot and slightly thickened. Remove from the heat and set aside in a warm place.
- For the Ricotta Pancakes:
- Sift the flour, baking powder, baking soda, sugar, and salt together onto waxed paper or a plate. Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry. Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth. Add the dry ingredients and mix gently with a large spoon. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula.
- Warm a serving platter in a 200 degree F oven.
- Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot. Grease with butter or vegetable oil. Pour 1/4 to 1/3 cup batter per pancake onto the pan and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over using a large wide spatula. Cook on the other side for 2 minutes, or until golden brown. Transfer the pancakes to the warm platter.
- Serve immediately or hold in the oven while you cook the rest of the pancakes. Serve the pancakes on heated plates topped with the syrup.
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- In a large bowl, mix together the dry ingredients (all-purpose flour, granulated sugar, baking powder, baking soda, and salt). Set aside.
- In another bowl, mix together the wet ingredients (milk, ricotta, eggs, mashed banana, melted butter, and vanilla extract). Mix until completely combined.
- Add the wet ingredients to the dry ingredients. Mix until just combined. Don't overmix the batter. If there are small lumps in the batter, it's okay.
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