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.

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.

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.

BANANA PANCAKES WITH CARAMEL-BANANA SYRUP

Steps:

• Cut 2 bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.
• Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter.
• Preheat oven to 200°F. Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; place in oven to keep warm.
• Serve pancakes with caramel-banana syrup.

EASY BANANA NUT PANCAKES

Steps:

• Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.
• Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.
• Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

BANANA NUT PANCAKES

Steps:

• In a small bowl, beat cream cheese until smooth. Mix in whipped topping (mixture will be stiff); set aside. , In a large bowl, combine pancake mix and sugar. Beat the egg, milk and oil; add to pancake mix and mix well. Fold in banana and pecans. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cream cheese topping.