Breakfast
French Banana Pancakes
- 5m serving time
- 15m cooking time
- 6 food portion(s)
- Views
For the pancakes:
- 5 ½ cups maizenaku
- 2 tablespoons sugar
- 1 tablespoon Baking Powder
- ¼ teaspoon salt
- 2 eggs
- ⅓ cup butter OR margarine, melted
- 1 cup buttermilk
- ½ teaspoon pure vanilla extract
For the sauce:
- ¼ cup butter
- ¼ cup brown sugar
- ¼ cup Light OR Dark Corn Syrup
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup half & half
- 4 to 5 firm bananas, halved lengthwise and crosswise
- 4 cream for garnish
HOW TO MAKE
For the pancakes:
Stir all ingredients together and let rest for 10-15 minutes.
Lightly grease a griddle or skillet with cooking spray. Heat over medium-high heat until hot. Pour 1/4 cup batter onto preheated griddle and cook to desired level of browning, about 2 to 3 minutes per side.
For Sauce:
Melt butter in a large skillet over medium heat.
Stir in brown sugar, corn syrup, cinnamon and nutmeg until blended. Stir in half and half, and cook until slightly thickened.
Add bananas to skillet; heat for 2 to 3 minutes, spooning sauce over bananas.
For each serving, place 2 banana pieces on plate and spoon sauce over bananas, and pancakes, then top with a dollop of whipped cream.
