Amaretto And Banana Pancakes Recipes

BANANA PANCAKES

Steps:

• In a medium bowl, whisk together the flour, sugar, baking powder and salt.
• In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
• Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
• Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
• Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

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.

BANANA PANCAKES

Steps:

• In a bowl, mash 1 large banana with a fork until it resembles a thick purée.
• Stir in 2 beaten eggs, a pinch of baking powder (gluten-free if coeliac) and a splash of vanilla extract.
• Heat a large non-stick frying pan or pancake pan over a medium heat and brush with ½ tsp oil.
• Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with another ½ tsp oil and the remaining batter.
• Top the pancakes with 25g roughly chopped pecans and 125g raspberries.

AMARETTO AND BANANA PANCAKES

Steps:

• You are basically following the directions on the pancake mix bag, but you are substituting 1/3 of the water for Amaretto.
• Then add sliced bananas.
• You can add a little more water, if you like thinner pancakes, but I would not subtract water, as they already fluff up pretty well, and would be hard to cook otherwise.
• Thinning it out may make the bananas stand out more than you want, resulting in'lumpy' pancakes.

BANANA PANCAKES

Steps:

• Preheat oven to 200 degrees. In large bowl sift together flour, sugar, salt, baking soda and baking powder. In separate bowl whisk together egg, buttermilk, milk and melted butter. Slowly combine the dry ingredients with the wet ingredients. Stir until the flour disappears, but being careful not to over beat the batter. In a large cast-iron skillet, melt about 1/2 tablespoon remaining butter. Ladle about 1/4 cup of batter into the pan for each pancake. Immediately press 4 or 5 banana slices into each so the batter oozes slightly over the fruit. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with syrup.

APPLE PANCAKES WITH AMARETTO PECAN SYRUP

Steps:

• Syrup: Melt butter, add nuts: brown lightly: remove nuts.
• Add maple syrup, cinnamon and salt to butter in saucepan.
• Add Amaretto,& apples cover simmer slowly 10 minutes.
• Remove cover simmer about 3 minutes longer.
• Remove from heat, add nuts.
• Replace cover to keep warm while making pancakes.
• Pancakes: Sift together the dry ingredients.
• Combine eggs, buttermilk and butter.
• Fold into dry ingredients.
• Do not over mix.
• Coat the apples with cinnamon and cardamom and fold into batter.
• Cook on hot lightly greased griddle and serve with warm maple syrup.

AMARETTO BANANAS FOSTER

Steps:

• Melt butter in pan then add bananas. Stir over medium high heat until blended.
• Stir in brown sugar, cinnamon, vanilla, and salt and continue to cook, stirring constantly.
• Add Amaretto, reduce heat, and stir until mixed through then remove from heat.
• Serve immediately over vanilla ice cream or vanilla pudding.

BANANA CUPCAKES WITH AMARETTO BUTTERCREAM

Steps:

• Preheat oven to 350°.
• Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.
• Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes).
• Add eggs, 1 at a time, beating well after each addition.
• Combine flour, baking soda, and 1/4 teaspoon salt.
• Combine banana, yogurt, and 1 1/4 teaspoons vanilla, stirring well.
• Beating at low speed, add flour mixture and banana mixture alternately to sugar mixture, beginning and ending with flour mixture.
• Spoon batter into prepared muffin cups (cups will be full).
• Bake for 20 minutes or until a wooden pick inserted into center of 1 cupcake comes out clean.
• Remove cupcakes from pan; cool completely on a wire rack.
• FROSTING: Place 1/3 cup butter, liqueur, and 1/4 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until smooth.
• Gradually add powdered sugar and 1/8 teaspoon salt, beating just until smooth.
• Spread frosting evenly over cupcakes; sprinkle evenly with almonds.

BANANA PANCAKES

Steps:

• Preheat oven to 175 degrees. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy.
• Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon 1 tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven.
• Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes.

EASY BANANA PANCAKES

Steps:

• Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
• Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
• Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.

AMARETTO BLUEBERRY PANCAKES

Steps:

• Sauce Melt ice cream in fridge, stir in Amaretto Liquier or Grand Marnia, reserve almonds for garnish.
• Pancakes Combine eggs, milk and butter.
• In seperate bowl add flour, baking powder, sugar and salt.
• Stir flour mixture into egg mixture.
• DO NOT OVERBEAT.
• Gently stir in blueberries.
• Heat griddle, add a little butter and cook pancakes.
• Serve with sauce and garnish with almonds.

SINFUL BANANA PUDDING WITH AMARETTO

Steps:

• In a large bowl, stir together pudding mix, milk and condensed milk until blended. Stir in lemon juice, amaretto and vanilla until well combined. Fold in whipped topping.
• In a large glass serving bowl, layer pudding mixture, bananas and cookies.
• Chill until serving.