Wednesday, June 06, 2007

Banana Pancakes With Maple Praline Sauce

1 cup self rising flour
2 tablespoons sugar
2 medium size bananas
1 egg
3 tablespoons butter, melted
1-1/4 cups buttermilk
1 teaspoon vanilla

In a medium size bowl, whisk together flour and sugar; set aside.
In another bowl mash the bananas with a fork, leaving a few bits
and pieces. Whisk in the egg and then add butter, buttermilk and
vanilla. Pour into flour mixture and stir until well mixed. Pour about
1/3 cup batter onto a hot nonstick skillet or griddle. Turn over and
cook until light brown on both sides. This makes about 9 pancakes,
serve with Maple Praline Sauce and vanilla ice-cream.


1/2 cup (1 stick) butter, melted
1-1/2 cups light brown sugar
1/2 cup maple syrup
1/2 cup evaporated milk
1 tablespoon vanilla
1 cup chopped pecans

In a medium size sauce pan, melt butter on low heat; add
brown sugar and continue cooking on low for about 3 minutes
stirring constantly. Add syrup, evaporated milk and vanilla.
Bring just to a very light boil and then remove from heat. Add
pecans and allow cooling for about 20 minutes and then serve
with pancakes. Store any leftover sauce in refrigerator. Reheat
in the microwave.