Best Bob Evans Stuffed Caramel Banana Pecan Cream Pancakes Recipes

BOB EVANS STUFFED CARAMEL BANANA PECAN CREAM PANCAKES

Steps:

• Make Vanilla Cream Cheese mixture: Mix vanilla pudding with cream cheese until well blended and creamy (no lumps). Cover and refrigerate immediately. This mixture will store (covered) in the refrigerator up to 5 days.
• Prepare pancake batter and preheat griddle. Ladle batter onto hot griddle and sprinkle evenly with pecans and banana slices. When they bubble and edges are dry, flip to cook second side.
• When done, place pancake on plate, top with 4 tablespoons Vanilla.
• Cream Cheese mixture and top with second pancake. Ladle with caramel sauce and sprinkle with confectioners' sugar. Garnish with whipped topping.

CARAMEL BANANA PANCAKES

Steps:

• Whisk eggs in a bowl.
• Mash bananas in separate bowl.
• Combine all ingredients, to form the pancake batter.
• Brush a tablespoon of coconut oil onto a non-stick pan.
• Ladle about a third of a cup of batter into the pan.
• Cook until bubbles start to form on the surface of the batter.
• Flip to cook the other side.
• Top with slices of fresh banana and caramel sauce.
• Melt coconut oil in a saucepan.
• Whisk in honey/maple syrup, vanilla, and coconut cream.
• Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon.

BANANA CREAM PANCAKES

Steps:

• For the Pancakes: In a large bowl, whisk buttermilk and egg yolks.
• In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to blend.
• Gradually whisk flour mixture into buttermilk mixture.
• Beat egg whites until stiff but not dry and gently fold into batter.
• Preheat oven to 250^F.
• In a large nonstick skillet, melt 2 tablespoons butter over medium heat.
• Working in batches, drop batter by a 1/2 cup measure into the skillet.
• Immediately place 8 banana slices on top of each pancake.
• Cook until pancakes are light golden brown, about 3 minutes per side.
• Place cooked pancakes on baking sheet and keep warm.
• Continue until all pancakes are cooked.
• Top pancakes with Banana Cream Topping and drizzle with warm maple syrup.
• For the Banana Cream Topping: In a medium saucepan, combine bananas, apple juice, powdered sugar and lemon juice.
• Cook over medium heat about 3 minutes until bananas are very soft.
• Transfer bananas to a food processor and add 1/3 cup cooking liquid from the pan.
• Discard remaining liquid.
• Puree until smooth.
• Chill until cold.
• Beat cream in a chilled medium bowl until stiff peaks form.
• Carefully, fold cream into banana puree.
• This should be be prepared up to 2 days in advance and kept covered in the refrigerator until ready to use.