Banana Cream Pancakes Recipes

BANANA SOUR CREAM PANCAKES

Steps:

• Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
• Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple 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.

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.