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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is from a cookbook that says that the pancakes are like the ones from the International House of Pancakes (IHOP). I've never had banana nut pancakes from there but I liked the taste of these (even though I didn't make the banana syrup). Ingredients:
1/2 cup corn syrup |
1/2 cup sugar |
1/2 cup water |
1/4 teaspoon banana extract or 1/4 teaspoon banana flavoring |
1 1/4 cups all-purpose flour |
1 1/2 cups buttermilk |
1 egg |
1/4 cup vegetable oil |
2 tablespoons sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 tablespoon banana extract or 1/2 tablespoon banana flavoring |
1/4 teaspoon salt |
2/3 cup chopped pecans |
1 banana |
Directions:
1. Combine syrup ingredients except for extract or flavoring in a small pan over high heat.
2. After it boils, remove the pan from heat and add extract or flavoring.
3. In a large bowl, combine pancake ingredients except the pecans and banana.
4. Using electric mixer, blend until smooth.
5. Heat pan or griddle over medium heat and coat it with butter or nonstick cooking spray when hot.
6. Pour 1/4 cup portions of batter into the pan (it will spread out to about 4 ).
7. Sprinkle about 1/2 tablespoon of pecans into the center of each pancake immediately after you pour the batter (this cooks the nuts into the pancakes).
8. Cook the pancakes for 1 or 2 minutes per side or until golden brown.
9. Slice the banana, divide it up and place on top each stack of pancakes.
10. Sprinkle remaining nuts on top of each stack of pancakes.
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