Breakfast and Brunch Recipes
Bananas Foster Pancakes
Ingredients
Pancakes
Banana Topping
- 1/2 cup butter
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup real maple syrup
- 1/4 to 1/2 teaspoon rum extract
- 4 firm ripe medium bananas, cut into 1/2-inch slices
- 1/2 cup chopped toasted pecans or walnuts, if desired
Instructions
Pancakes
- In medium bowl, stir Bisquick mix, milk and eggs until blended. Set aside.
- Heat griddle or skillet over medium heat or to 375 degrees F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
- Use slightly less than 1/4 cup batter for each pancake. Cook until bubbles break on surface. Turn; cook until golden.
- Serve immediately, or place on cookie sheet in warm oven until ready to serve.
Banana Topping
- In 10-inch nonstick skillet, mix butter, brown sugar, cinnamon, nutmeg, maple syrup and rum extract. Cook mixture over medium-high heat for 2 to 3 minutes, stirring constantly with wooden spoon, until sugar dissolves and mixture is thick.
- Reduce heat to medium; add bananas, gently spooning sauce over each piece. Cook for about 3 minutes or until bananas are glossy and coated with sauce.
- To serve, place 2 pancakes on each individual plate; spoon about 1/3 cup bananas and sauce over pancakes.
- Garnish with chopped nuts, and serve immediately.