Banana Filled Graham Cracker Pancakes Recipes

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.

FLUFFY BANANA GRAHAM PANCAKES

Steps:

• Whisk together buttermilk, egg whites, and canola oil.
• Crush graham crackers (I pulsed mine in a blender, but they could also be zipped in a freezer bag and crushed with a rolling pin) then soak them for a couple minutes in the buttermilk mixture.
• Whisk together dry ingredients then stir into the buttermilk mixture, just until combined.
• Dice banana (using diced, not mashed, banana allows the pancakes to cook up nice and fluffy) into 1/4" or so pieces and stir into batter, then adjust batter consistency, if desired, by adding a splash more buttermilk or a little milk.
• Spray a large nonstick griddle or electric fry pan with cooking spray and preheat until hot (long ago grandma taught me that the pancake griddle is ready when a few drops of water dance when sprinkled onto it).
• Pour about 1/4 cup of batter per pancake (or however much you like) onto the hot griddle and cook, turning pancakes when bubbles form on top sides, and cooking until both sides are golden brown.
• Note: You may make your own buttermilk substitute by stirring together 3/4 cup milk and 3/4 tablespoon white vinegar or lemon juice.
• The story behind these pancakes: On the first morning of our recent once-in-a-lifetime trip to Hawaii, DD and I enjoyed the best pancakes ever! We had a great vacation, then went back on our last day and again enjoyed those awesome banana macadamia nut pancakes from TipTop Bakery & Cafe. This recipe is my way preserving our memories of a wonderful vacation together in Kauai.
• The recipe, which I created expressly for the RSC#12 contest, was inspired by those banana mac pancakes. The actual Kauai pancakes could be ordered with any combination of bananas, pineapple, and macadamia nuts. I left the mac nuts out of my recipe in order to keep it accessible to all, but do feel free to add some fairly fine chopped macadamia nuts to your pancakes for a real taste of the islands.
• At TipTop the yummy pancakes are served with vanilla syrup and guava preserves. Their coffee was also great while mine is pretty bad. In order to really duplicate the Hawaiian breakfast experience, something would have to be done about that!

BANANA-FILLED GRAHAM CRACKER PANCAKES

Steps:

• Put graham crackers in blender; blend on high until powdery. Add flour, baking soda, baking powder, 3 Tbs sugar and salt, pulse to combine. In large bowl, whisk egg yolks and buttermilk. Whisk in flour mixture; batter will be lumpy. Using electric mixer, beat egg whites on high speed until stiff but not till dry peaks form, 1-2mins. Gently stir whites into batter in 2 additions. Put 1/2 tsp butter in each well of filled-pancake pan. Heat over medium heat. Pour 2 tsp batter into each well. Place 3 banana pieces in center of each pancake; top with 1 tsp batter. Cook 3-5mins. Using 2 skewers, flip pancakes over; cook about 3 mins more. Transfer pancakes to plate. Repeat with remaining batter. In measuring cup, combine cream and 2 Tbs sugar. Whip with cream whipper. Serve pancakes warm with whipped cream and maple syrup.

CRAZY AUNTIE'S BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.
• Whisk flour, graham cracker crumbs, brown sugar, and baking powder together in a large bowl. Mix banana, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture. Stir milk into flour-banana mixture until batter is smooth. Pour batter into prepared dish.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 30 to 40 minutes.

BANANA-FILLED GRAHAM CRACKER PANCAKES

Steps:

• Put the graham crackers in a blender and blend on high until fine and powdery. Add the flour, baking soda, baking powder, 3 Tbs. of the sugar and the salt and pulse to combine. In a large bowl, whisk together the egg yolks and buttermilk. Whisk the flour mixture into the yolk mixture; the batter will be lumpy. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 1 to 2 minutes. Using a rubber spatula, gently stir the whites into the batter in 2 additions. Put 1/2 tsp. butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 2 tsp. batter into each well. Place 3 banana pieces in the center of each pancake and top with 1 tsp. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter. In a measuring cup, combine the cream and the remaining 2 Tbs. sugar. Pour into a cream whipper and whip according to the manufacturer's instructions..

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.

GRAHAM CRACKER PANCAKES

Steps:

• Mix dry ingredients.
• Add egg, milk, butter and pecans.
• Pour onto hot grill and bake as you would any pancake.

GRAHAM CRACKER BANANA BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.
• Mix graham cracker crumbs, flour, sugar, baking powder, and salt in large bowl; set aside.
• Beat eggs, milk and oil in medium bowl with wire whisk until well blended. Stir in bananas.
• Add to flour mixture; stir until just blended. Stir in raisins. Spoon into greased loaf pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely. Cut into 16 slices to serve.