International House Of Pancakes Banana Nut Pancake... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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I made these for a friend and her fiance and burnt the hell out of my arm on the grill. They would have been a hit even without the burn! Ingredients:
banana syrup |
1/2 cup corn syrup |
1/2 cup sugar |
1/4 tsp banana extract or flavoring |
1/2 cup water |
pancakes |
1 1/4 cups flour |
1 1/2 cups buttermilk |
1 egg |
1/4 cup oil |
1 tsp baking powder |
1 tsp baking soda |
1/2 tbs banana extract or flavoring |
1/4 tsp salt |
2/3 cup chopped pecans |
1 banana |
Directions:
1. Make the banana syrup first by combining all the syrup ingredients - except for the extract - in a small saucepan over high heat, stirring occasionally. When the mixture begins to boil, remove it from the heat and stir in the banana extract.
2. In a large bowl, combine all the ingredients for the pancakes except the pecans and bananas. Use mixer and blend until smooth.
3. Heat a large frying pan or griddle over medium heat, and coat it with butter or non-stick cooking spray when hot.
4. Pour 1/4 cup of the batter into the pan. Realize the batter will spread out to about 4 across, so leave enough room if you are cooking more than one at a time. Sprinkle about 1/2 TBS pecans into the center of each pancake immediately after you pour the batter so that the nuts are cooked in.
5. Cook the pancakes for 1-2 minutes per side or until golden brown.
6. Slice the banana, divide it up and serve it on top of the stack of 3-4 pancakes iwth the remaining chopped pecans divided and sprinkle onto of each stack. Top with syrup.
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