Baked Pancake With Caramel Banana Sauce Recipes

BANANA PANCAKES WITH CARAMEL SAUCE

Steps:

• In a medium bowl, combine flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
• In another bowl whisk together eggs, buttermilk, and 1/4 cup melted butter.
• Add wet ingredients to dry along with banana and stir to combine.
• Heat a griddle over medium heat. Coat with melted butter and drop batter onto griddle using about 1/3 cup per pancake. Cook for about 2 minutes per side, until golden brown. Can be kept warm in a 200 degree oven.
• To make syrup, combine 1/4 cup melted butter, brown sugar, and water in a large skillet. Bring to a boil and continue to boil until mixture thickens slightly, about 2 minutes. Remove from heat and add sliced banana, vanilla extract, and rum extract.

BAKED PANCAKE WITH CARAMEL BANANA SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Place 3 tablespoons butter into a 9 inch square baking dish or a 9 inch cast iron pan and melt in oven, about 3 to 5 minutes.
• Whisk together the eggs, milk and vanilla in a medium bowl.
• In a large bowl, combine the flour, salt, cinnamon and sugar.
• Whisk egg mixture into flour mixture. Batter may appear a bit lumpy. Carefully pour batter into hot baking dish or pan and return it to oven.
• Bake 12 to 15 minutes or until pancake rises high and edges are golden brown.
• For sauce, melt butter in a medium skillet over medium heat. Add banana slices and cook for 2 minutes or until bananas are just golden. Add Marzetti Old Fashioned Caramel Dip and cream and stir until thoroughly heated.
• Spoon or slice pancake into pieces and serve on plates with caramel banana sauce. Serve with optional toppings.

BAKED PANCAKE WITH CARAMEL BANANA SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Place 3 tablespoons butter into a 9 inch square baking dish or a 9 inch cast iron pan and melt in oven, about 3 to 5 minutes.
• Whisk together the eggs, milk and vanilla in a medium bowl.
• In a large bowl, combine the flour, salt, cinnamon and sugar.
• Whisk egg mixture into flour mixture. Batter may appear a bit lumpy. Carefully pour batter into hot baking dish or pan and return it to oven.
• Bake 12 to 15 minutes or until pancake rises high and edges are golden brown.
• For sauce, melt butter in a medium skillet over medium heat. Add banana slices and cook for 2 minutes or until bananas are just golden. Add Marzetti Old Fashioned Caramel Dip and cream and stir until thoroughly heated.
• Spoon or slice pancake into pieces and serve on plates with caramel banana sauce. Serve with optional toppings.

CARAMEL BANANA PANCAKES

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.

BANANA PANCAKES WITH CARAMEL-BANANA SYRUP

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.

FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM

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.

CARAMEL-BANANA PANCAKES RECIPE

Steps:

• Microwave 2 Tbsp. butter, caramels and 1/4 cup milk in small microwaveable bowl on HIGH 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
• Mix flour, sugar, baking powder and salt in large bowl; set aside. Microwave remaining butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add remaining milk and eggs; whisk until blended. Mash 1 banana. Add to egg mixture; mix well. Add to dry ingredients; stir until blended.
• Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
• Slice remaining bananas. Serve pancakes topped with sliced bananas and caramel sauce.