Bed and Breakfast Inns of North America


BAKED BANANA-PECAN PANCAKE

From the kitchen of
Watchtide by the Sea
Searsport, Maine 04974

 

Ingredients

  • 1 Stick unsalted butter
  • 1 cup Maple syrup
  • (optional 2 T frozen orange juice)
  • 3 ripe bananas
  • 1/2 - 3/4 cup chopped pecans
  • 1 recipe of your favorite pancake mix
  • 1 teaspoon pure vanilla extract

Directions

    PREHEAT OVEN TO 350 F - move top rack to the high middle section.

    IN HEAVY IRON SKILLET - OVER LOW HEAT - MELT 1 STICK OF BUTTER - - WITH PASTRY BRUSH - BRUSH ALL THE SIDES OF THE SKILLET WITH THE BUTTER - THEN ADD 1 CUP OF MAPLE SYRUP. (and the orange juice if using) . - REMOVE FROM HEAT, LET COOL.

    SLICE 2 TO 3 BANANAS EVENLY - AND SPREAD OVER BOTTOM OF PAN. SPRINKLE CHOPPED PECANS OVER THAT.

    MIX UP 1 RECIPE PANCAKE MIX AND ADD THE VANILLA (I prefer Bisquick)

    POUR BATTER OVER THE BANANA/SYRUP COMBO - PUT IN OVEN - BAKE 30 MINUTES OR UNTIL CAKE TESTER INSERTED COMES OUT CLEAN

    LET COOL APPROXIMATELY 5 MINUTES

    INVERT ON LARGE PLATTER - AND SERVE -


    P.S. - LEFT-OVERS ARE EXCELLENT SERVED COLD.

     

    Submitted by Nancy-Linn Nellis on 11/6/00.

 

 

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