Banana and Walnut Pancakes
Home Banana and Walnut Pancakes
Banana and Walnut Pancakes
Breakfast of a Champ. A buttery, light and thin crisp edge pancakes layered with ripe bananas and roasted walnut.
Ingredients – Serves/4
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1 ¾ cups milk
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 Bananas, peeled and sliced
- 2 cups Walnut, chopped
- 2 cups House of CeCe’s – Chipotle and Bacon Infused Syrup
Method of Production
In a large bowl, combine the flour, baking powder, sugar and salt. Whisk together until well blended and set aside. In a medium bowl, combine the milk, 2 tablespoons of melted butter, vanilla extract and eggs. Pour the wet ingredients into the dry ingredients and mix until smooth. The batter should coat the back of a spoon and sit on top of the batter when drizzled on top. Note: It may be necessary to add a bit more milk if the batter is too thick. Heat the remaining butter in a large skillet over medium heat. Spoon the batter into the pan in 1/2 cup increments, leaving about 1/2 inch between each pancake.
Cooking Pancakes: While cooking the pancakes, bubbles/air pockets will appear on top of the pancake. Once the pancake is cover in bubbles, flip the pancake over and cook for additional 3 minutes. In addition, prick the pancake with a fork, if the fork is dry when you remove it from the pancake, it’s done. Before removing the pancakes, brush with additional melted butter, if desired.
Assemble : Layer the bottom with a pancake, slice bananas, and 2 tablespoons of walnuts. Repeat again. Finish the top with the rest of bananas and walnuts. Serve immediately with House of CeCe’s – Chipotle and Bacon Infused Syrup.
Tips: Avoid over mixing the batter because excess air will inflate the pancake’s density. Ensure that the skillet is hot, which will help create a crisp crust around each pancake.
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