Caramelized Banana Pancakes

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The official title of these should be Caramelized Banana Pancakes with Pecans and Chocolate, but this is the title from the original recipe. Anyway, I got this recipe from Fine Cooking magazine and these were good—I give them an 8, which is impressive since truth by told I don’t actually like bananas all that well. Why, might you ask, are the bananas in the picture not caramelized? Here are some things to keep in mind. First, do not ever caramelize bananas in a cast iron pan. They suck. They taste like iron. And they do not cook well. Also, bananas need to be sliced thick when you caramelize them in butter so that the outside gets caramelized without the inside of the banana getting supper cooked and mooshy. Please don’t think further on how mine turned out. My caramelized bananas were an epic cooking fail, and as much as I like to think I am past those types of failures, apparently I am not. Sad! But, these are a keeper. I put my changes below in bold.

Caramelized Banana Pancakes

· 3 oz. (6 Tbs.) unsalted butter; more for the griddle The recipe itself calls for 4 Tbs. in the pancakes, and I cut this down by 1 Tbs. and added canola oil instead

· 3 large ripe bananas; 1 mashed, 2 sliced 1/2 inch thick on a diagonal 1 mashed banana is the part that goes into the actual pancakes, and I would make sure it’s ripe (think ready for banana bread)

· 2 cups buttermilk I used a few more Tbs. than this

· 2 large eggs

· 1 tsp. pure vanilla extract I increased this by 1/2-3/4 tsp. Additionally, I added a handful of that Ghirardelli 68% cacao chips, chopped (do more) and about 3/4 cup pecans, chopped ( a must)

· 11-1/4 oz. (2-1/2 cups) all-purpose flour I did half wheat flour

· 1/4 cup granulated sugar I only did 1 1/2 T. of sugar and I used brown sugar

· 1 Tbs. baking powder

· 1/2 tsp. baking soda

· 1/2 tsp. kosher salt I used 3/4 tsp. of regular salt

· 1/4 tsp. freshly grated nutmeg

· 1/4 tsp. ground cinnamon

· Pure maple syrup, for serving In addition to this, I did sliced fresh, ripe bananas on mine and whipped cream, and it was a major win

 

  Instructions can be found at link below:

recipe retrieved 2.20.16 from http://www.finecooking.com/recipes/caramelized-banana-pancakes.aspx

 

Essentially, you combine the mashed banana with the wet ingredients, and then combine the dry ingredients in another bowl. Add them together, mixing only until flour disappears. If you want to lighten them up, whip the egg whites. They are a heavy-ish pancake because they are full of solid stuff, but lighter could be better.

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