Banana Pancakes with Caramel Sauce

April 11, 2012 Published by Dina Leave your thoughts

Who doesn’t like pancakes for a leisurely weekend breakfast now and then? Light and fluffy, sweet and satisfying, weekend breakfast at my house often includes pancakes of one kind or another. The key to making pancakes is to not over mix the batter. Mix it lightly and allow some lumps to remain. You can also separate the yolks from the whites, beat the whites to soft peaks and then incorporate them into the batter. I don’t bother with this step too often but it does make a light and airy pancake. An electric griddle makes a perfect cooking surface for the pancakes. Use a large enough griddle to cook several pancakes at a time. I find that I have more control this way and my breakfast companions don’t have to wait too long for their servings. Don’t forget to garnish with walnuts and a few fresh banana slices on top, and lightly sweetened whipped cream is the sine qua non of pancakes anytime. Serve some on the side.


Ingredients:

Pancakes:

1 1/2 cups flour
1/4 cup sugar
1 tablespoon baking powder

1 cup milk
1/2 cup sour cream
2 eggs
2 tablespoons Canola oil
1 tablespoon orange zest
1 tablespoon vanilla
1 ripe banana, mashed

Caramel sauce:

1 cup sugar
1/3 cup water
1 cup cream
1 tablespoon butter
1 tablespoon vanilla


Directions:

Pancakes:

Combine flour, sugar and baking powder in a bowl.

Combine milk and sour cream in another bow. Beat in eggs one at a time. Add oil, orange zest, vanilla and the mashed banana mixing well with a spatula. Add egg mixture to flour and stir with a spatula to mix, but do not over mix.

Cook on a hot, lightly oiled, non-stick griddle until golden, turning once.

Caramel Sauce:

I find it best to cook this in a pot with a glass lid so you can see through it. Place sugar and water in a pot and bring to a boil. Reduce heat to medium and continue cooking, covered, until the water evaporates and the sugar begins to caramelize and turn golden. As the sugar begins to change color start tilting the pan to distribute the colour throughout. When the right golden colour is reached remove from heat and carefully add the butter, swirling it around the pan to melt it. Add the cream and vanilla. The sugar may harden a bit. Return to the heat and stir carefully with a wooden spoon until the caramel is melted.

Serve a stack of pancakes with sliced banana and walnuts and caramel sauce drizzled over everything. Don’t forget the whipped cream. Enjoy.


 

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