Recipe courtesy of Seth Purvin
Georgia's Stuffed Banana Praline Pancakes
- Level: Easy
- Yield: 14 to 16 pancakes; 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 868
- Total Fat
- 31
- Saturated Fat
- 14
- Carbohydrates
- 133
- Dietary Fiber
- 5
- Sugar
- 73
- Protein
- 19
- Cholesterol
- 214
- Sodium
- 1083
- Total: 2 hr 10 min
- Prep: 50 min
- Inactive: 20 min
- Cook: 1 hr
Ingredients
Banana Pancakes:
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
Salt
4 eggs, well beaten
2 cups buttermilk
1/2 cup milk
1/4 cup melted butter
3 sliced bananas
Praline Sauce:
3/4 cup packed light brown sugar
1 teaspoon cornstarch
1/2 cup water
2 tablespoon butter, softened
1/3 cup chopped pecans
1/2 cup powdered sugar
Directions
- 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.
Cook’s Note
The key to success is taking the time to let the praline sauce turn just the right color.