Friday, August 9, 2013

Banana Pancakes with Caramel Banana Syrup

Banana Pancakes with Caramel Banana Syrup

I recently rediscovered one of my old favorite recipes - Banana Pancakes with Caramel Banana Syrup. When I subscribed to Bon App├ętit magazine, years ago, I would read each issue cover to cover looking for ideas.  This recipe is from November 2005.  I have slightly adapted the recipe by adding whole wheat flour, salt and baking powder as the original recipe used self-rising flour.  The pancakes are delicious without the syrup, but, the syrup it what makes you say "WOW!"

Banana Pancakes with Caramel Banana Syrup
Yield:  4 servings

1/4 cup butter, melted
1/2 cup brown sugar
1/4 cup water
1 teaspoon vanilla
2 large bananas cut into 1/4” rounds

1 cup all-purpose flour
1 cup whole wheat flour
1 Tablespoon baking powder
1 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup brown sugar
1 banana, mashed
1/4 cup butter, melted

For syrup:
  1. Combine melted butter, brown sugar, and 1/4 cup water in a large skillet.
  2. Boil over medium-high heat until mixture thickens slightly, about 2 minutes.
  3. Stir in vanilla extract and sliced bananas. Remove syrup from heat.

For pancakes:
  1. Whisk flours, baking powder and salt in large bowl.
  2. In a medium bowl, whisk buttermilk, eggs, brown sugar and mashed banana.
  3. Stir banana mixture into dry ingredients just until combined.
  4. Fold in melted butter.
  5. Cook pancakes until golden, about 2 minutes per side.
  6. Serve pancakes with heated caramel-banana syrup.

Thanks for visiting the Americus Garden Inn Bed and Breakfast blog.  Hope you'll visit again, soon.


Kristin said...

do you think these would turn out ok if a good gluten free flour were used instead of wheat flour?

Americus Garden Inn Bed and Breakfast said...

I am sure that they would be great with an all purpose gluten free flour blend. Let me know how they turn out for you.
Warmest regards,