Georgias Stuffed Banana Praline Pancakes Recipes

BANANA PANCAKE DIPPERS

Steps:

• Cut the two bananas in half, and then slice each half into thirds lengthwise to make 12 slices of bananas.
• In a medium bowl, prepare the pancake batter according to package instructions and mix well.
• Using tongs, dip the banana slices into the pancake batter, then place on a greased large skillet over medium-heat. Cook the bananas 2-3 minutes per side, until golden.
• Serve with your choice of maple syrup, jam or melted chocolate.

BANANA PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, mash bananas.
• Mix in the egg, then vanilla and cinnamon.
• Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!

BANANA PANCAKES I

Steps:

• Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
• Stir flour mixture into banana mixture; batter will be slightly lumpy.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

GEORGIA'S STUFFED BANANA PRALINE PANCAKES

Steps:

• For the pancakes: Sift together the flour, baking powder, baking soda, and 1/2 teaspoon salt. In a separate bowl, beat the eggs slightly and add the buttermilk, milk, and melted butter. Add the wet ingredients to the dry ingredients and mix well, let sit for 20 minutes.
• For the praline sauce: Meanwhile, prepare the topping while the pancake mixture is standing. Combine the sugar and cornstarch in a microwave-safe bowl. Stir in the water and add the butter. Microwave on high 3 minutes or until the mixture is slightly thickened, stir halfway through the cooking. Stir in the pecans. Set aside until ready to serve as a topping for the pancakes.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. When bubbles appear place about 4 banana slices on top of pancake, then cover the bananas with about 2 to 4 tablespoons pancake batter. Flip when the edges seem dry and cook on the other side until cooked through.
• Spoon the warm praline sauce on top of a stack and dust with powdered sugar.