Banana Walnut Pancakes With Caramel Topping Recipes

BANANA WALNUT PANCAKES

Steps:

• In medium bowl, combine flour, sugar, baking powder and cinnamon.
• Stir in egg, milk, oil, bananas and walnuts; until well combined (batter will be slightly lumpy).
• Heat lightly oiled frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

BANANA-WALNUT PANCAKES WITH CARAMEL TOPPING

Steps:

• Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening.
• In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in mashed banana and 2 tablespoons walnuts.
• For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
• Serve pancakes topped with sliced banana, 2 teaspoons walnuts and the caramel topping.

BANANA-WALNUT PANCAKES WITH CARAMEL TOPPING

Steps:

• Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening. In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in mashed banana and 2 tablespoons walnuts. For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown. Serve pancakes topped with sliced banana, 2 teaspoons walnuts and the caramel topping.

BANANAS FOSTER PANCAKES

Steps:

• In medium bowl, stir Bisquick mix, milk and eggs until blended. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, use slightly less than 1/4 cup batter. Cook until bubbles break on surface. Turn; cook until golden. Serve immediately, or place on cookie sheet in warm oven until ready to serve.
• In 10-inch nonstick skillet, mix butter, brown sugar, cinnamon, nutmeg, maple syrup and rum extract. Cook mixture over medium-high heat 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 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.