Banana Pancakes With Caramel Banana Syrup 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.

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.

BANANA CREAM PANCAKES

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.

COCOA PANCAKES WITH CREAMY CARAMEL-BANANA TOPPING

Steps:

• In 1-quart saucepan, mix all topping ingredients except bananas. Heat to boiling over medium heat, stirring occasionally; remove from heat. Gently stir in bananas until well coated; keep warm.
• Heat griddle or skillet over medium-high heat or electric griddle to 375°F. Grease griddle with cooking spray, vegetable oil or shortening. In medium bowl, beat egg with wire whisk or hand beater until foamy. Beat in milk and butter until smooth. Stir in remaining pancake ingredients until blended.
• For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until pancakes are puffed. Turn and cook other sides until golden brown and dry around edges. Serve pancakes with topping.

BANANA PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, mash bananas.
• Mix in the egg, then vanilla and cinnamon.
• Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!

BANANA-WALNUT PANCAKES WITH CARAMEL TOPPING

Steps:

• Heat skillet or griddle over medium-high heat or to 375°F. 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.

BANANA PANCAKES THE EASY WAY

Steps:

• Preheat a griddle to medium heat.
• Beat eggs in a mixing bowl until frothy, about 2 minutes. Add flour, milk, baking powder, and vegetable oil to the eggs and mix to make a batter. Stir mashed bananas into the batter.
• Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm. Top pancakes with banana slices and maple syrup to serve.

BANANA PANCAKES I

Steps:

• Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
• Stir flour mixture into banana mixture; batter will be slightly lumpy.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

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.