Ingredients
-
1 1/2
-
1
-
3
-
1
-
1 3/4
-
1/2
-
1/2
-
2
-
3
-
1 1/4
-
1
-
2
-
1/2
-
-
Directions
Banana Bread Pancakes, These are like a cross between banana bread and pancakes They are on the heavy side and very filling Recipe courtesy the Shooting Star Bed & Breakfast, I love banana pancakes, but my hubby- who usually makes the pancakes complains that adding the banana makes them harder to cook through, and more easy to burn I had NO trouble at all with these not cooking through, nor with them burning THey turned out very yummy- moist and tender, but cooked and lots of flavor Didn’t make the topping- my kids think pancakes are a finger food Next time I will add some frozen blueberries!, YUM! I just used this recipe for the banana sauce only, so I can only speak for how wonderful that was! Note–it takes several minutes for the sugars and butter to cream together
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Steps
|
1
Done
|
For the Pancakes: in a Large Bowl, Combine Flour, Salt, Sugar, Cinnamon, Baking Powder, Nutmeg and Ginger. |
|
2
Done
|
in a Medium Bowl, Combine Egg Yolks, Butter, Milk, and Vanilla; Add to Flour Mixture and Mix Briefly (batter Will Be Lumpy). Beat Egg Whites Until Stiff Peaks Form; Gently Fold Into Batter. Gently Fold in Bananas and Walnuts (reserve 1 Tablespoon of Walnuts For Garnish). |
|
3
Done
|
Cook Pancakes Until Golden Brown on Both Sides. |
|
4
Done
|
Top With Caramelized Bananas and Reserved Walnuts. Serve With Warm Applesauce. |
|
5
Done
|
For the Bananas: Melt Butter in a Non-Stick Saucepan Over Medium Heat. Add Brown and White Sugar and Nutmeg; Cook Until Sugars Dissolve. Add Bananas; Cook Until Mixture Thickens and Bananas Start to Brown. (optional: Add 2 Tablespoons of Kahlua and Cook For 3-5 Minutes Longer, Until Thickened.). |
