BANANA NUT PANCAKES
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).
Provided by Chicagopm
Categories Breakfast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Combine syrup ingredients except for extract or flavoring in a small pan over high heat.
- After it boils, remove the pan from heat and add extract or flavoring.
- In a large bowl, combine pancake ingredients except the pecans and banana.
- Using electric mixer, blend until smooth.
- Heat pan or griddle over medium heat and coat it with butter or nonstick cooking spray when hot.
- Pour 1/4 cup portions of batter into the pan (it will spread out to about 4").
- 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).
- Cook the pancakes for 1 or 2 minutes per side or until golden brown.
- Slice the banana, divide it up and place on top each stack of pancakes.
- Sprinkle remaining nuts on top of each stack of pancakes.
Nutrition Facts : Calories 941.6, Fat 39.1, SaturatedFat 5.2, Cholesterol 75.4, Sodium 889.8, Carbohydrate 139.8, Fiber 4.8, Sugar 67.5, Protein 14.2
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