CREAM CHEESE BANANA PANCAKES RECIPES

Name: Banana Cream Pancakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 3 cups buttermilk; 2 large eggs, separated; 2 1/2 cups flour; 2 tablespoons sugar; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 6 tablespoons butter; 4 ripe bananas, peeled,thinly sliced; warm maple syrup; 4 ripe bananas, peeled,thinly sliced; 1 cup apple juice; 2/3 cup powdered sugar; 1/4 cup lemon juice; 1 1/2 cups chilled whipping cream

BANANA CREAM PANCAKES RECIPE - FOOD.COM

Banana Cream Pancakes Recipe - Food.com image

If you love banana pancakes, try this one! It's sinful. But, do make the Banana Cream Topping in advance as it will really cut down on preparations the day you make the pancakes. I hope you enjoy them!This recipe came from Bon Appetit

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 cups buttermilk
2 large eggs, separated
2 1/2 cups flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter
4 ripe bananas, peeled,thinly sliced
warm maple syrup
4 ripe bananas, peeled,thinly sliced
1 cup apple juice
2/3 cup powdered sugar
1/4 cup lemon juice
1 1/2 cups chilled whipping cream

Steps:

For the Pancakes: In a large bowl, whisk buttermilk and egg yolks.
In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to blend.
Gradually whisk flour mixture into buttermilk mixture.
Beat egg whites until stiff but not dry and gently fold into batter.
Preheat oven to 250^F.
In a large nonstick skillet, melt 2 tablespoons butter over medium heat.
Working in batches, drop batter by a 1/2 cup measure into the skillet.
Immediately place 8 banana slices on top of each pancake.
Cook until pancakes are light golden brown, about 3 minutes per side.
Place cooked pancakes on baking sheet and keep warm.
Continue until all pancakes are cooked.
Top pancakes with Banana Cream Topping and drizzle with warm maple syrup.
For the Banana Cream Topping: In a medium saucepan, combine bananas, apple juice, powdered sugar and lemon juice.
Cook over medium heat about 3 minutes until bananas are very soft.
Transfer bananas to a food processor and add 1/3 cup cooking liquid from the pan.
Discard remaining liquid.
Puree until smooth.
Chill until cold.
Beat cream in a chilled medium bowl until stiff peaks form.
Carefully, fold cream into banana puree.
This should be be prepared up to 2 days in advance and kept covered in the refrigerator until ready to use.

Nutrition Facts : Calories 1201.3, FatContent 56, SaturatedFatContent 33.7, CholesterolContent 281.2, SodiumContent 1422.8, CarbohydrateContent 160.2, FiberContent 8.4, SugarContent 71.2, ProteinContent 22

BANANA CREAM PANCAKES - HY-VEE RECIPES AND IDEAS

Banana Cream Pancakes - Hy-Vee Recipes and Ideas image

A generous slathering of smooth mascarpone cheese adds a sweet yet tangy surprise to a stack of puffy banana pancakes.

Provided by Hy-Vee Seasons Magazine

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 3 pancakes each

Number Of Ingredients 15

Ingredients

0.25 c. of Hy-Vee chopped pecans
0.5 c. of canned vanilla pudding
0.25 c. of mascarpone cheese
2 tbsp. of Hy-Vee powdered sugar
1.5 c. of Hy-Vee all-purpose flour
2 tbsp. of Hy-Vee granulated sugar
2.5 tsp. of Hy-Vee baking powder
0.25 tsp. of Hy-Vee salt
2 Hy-Vee large eggs
1 c. of plus 2 tbsp Hy-Vee 2% milk
0.666 c. of bananas
2 tbsp. of Hy-Vee unsalted butter
1 tsp. of Hy-Vee vanilla extract
0 Sliced bananas
0 Hy-Vee 100% pure maple syrup

Steps:

1. In a small skillet, heat pecans over medium heat until lightly toasted, stirring frequently. Set aside.
2. For mascarpone cream, in a small mixing bowl beat pudding and mascarpone cheese with an electric mixer on medium until combined. Beat in powdered sugar until smooth. Set aside.
3. In a large bowl, combine flour, sugar, baking powder, salt and pecans. Set aside.
4. In a medium bowl, combine eggs, milk, bananas, melted butter and vanilla. Gently stir banana mixture into flour mixture just until batter is blended. (Batter should be lumpy.)
5. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat until golden brown, flipping once when surface is bubbly. Transfer pancake to serving plate; cover and keep warm in a 200-degree oven for up to 10 minutes. Repeat with remaining batter.
6. To serve, layer pancakes with a rounded tablespoon of mascarpone cream and banana slices. Pour maple syrup over stack and serve hot.

Nutrition Facts : Calories 580, FatContent 28g, SaturatedFatContent 12g, TransFatContent 0.5g, CholesterolContent 145mg, SodiumContent 1190mg, CarbohydrateContent 71g, FiberContent 3g, SugarContent 25g, ProteinContent 14g

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