BANANA PECAN PANCAKES RECIPES

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BANANA-PECAN PANCAKES RECIPE - BETTYCROCKER.COM



Banana-Pecan Pancakes Recipe - BettyCrocker.com image

Make breakfast extra-special when you serve up these gourmet pancakes!

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 10 minutes

Yield 27

Number Of Ingredients 15

2 eggs
2 cups Gold Medal™ all-purpose flour
2 cups buttermilk
2 cups mashed very ripe bananas (4 medium)
1/4 cup granulated or packed brown sugar
1/4 cup vegetable oil
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, toasted, if desired
3 medium bananas, sliced
1 quart strawberries, cut in half (3 cups)
Maple-flavored syrup
Sweetened whipped cream, if desired
Ground nutmeg, if desired

Steps:

  • Beat eggs in medium bowl with hand beater until fluffy. Beat in flour, buttermilk, mashed bananas, sugar, oil, baking powder, baking soda and salt just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
  • Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
  • For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
  • Serve pancakes with sliced bananas and strawberry halves. Drizzle with syrup. Top with whipped cream; sprinkle with nutmeg.

Nutrition Facts : Calories 155 , CarbohydrateContent 31 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 170 mg

BANANA-PECAN PANCAKES RECIPE - FOOD.COM



Banana-Pecan Pancakes Recipe - Food.com 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!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 3-6 serving(s)

Number Of Ingredients 12

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, FatContent 42.9, SaturatedFatContent 6.9, CholesterolContent 138.2, SodiumContent 938.7, CarbohydrateContent 78.1, FiberContent 7.6, SugarContent 15.2, ProteinContent 17.9

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