Baked Pancake With Caramel Banana Sauce Recipes

Steps:

• Cut 2 bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.
• Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter.
• Preheat oven to 200°F. Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; place in oven to keep warm.
• Serve pancakes with caramel-banana syrup.

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• For the sauce: Combine the strawberries, 1/3 cup of the sugar and the salt in a bowl and toss to coat. Let stand for 10 minutes, toss again and mash half the berries with a potato masher or fork; set aside. Combine the remaining 2 tablespoons plus 2 teaspoons sugar with 2 tablespoons water in a medium skillet and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Continue cooking and stirring until the syrup turns medium amber in color, about 2 minutes. Remove the pan from the heat and add the strawberry mixture (it will bubble up). When the bubbling stops, return the pan to medium heat and continue cooking, stirring often, until the sauce thickens slightly and the caramel is completely dissolved, 2 to 2 1/2 minutes. Stir in the vanilla and pour sauce into a serving bowl; keep warm.
• For the pancakes: Whisk the flour, cocoa powder, cornstarch, sugar, baking powder, salt and baking soda together in a medium bowl. Whisk the milk, butter, eggs and vanilla together in another bowl. Add the wet ingredients to the dry ingredients and stir until just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Heat a large nonstick skillet over medium heat. Ladle a 1/4 cup of the batter into the skillet, spreading it into a 5-inch round; repeat to make a second pancake. Cook until the pancakes are golden on the bottom and bubbly on top, about 45 seconds. Flip the pancakes and cook until the undersides are golden and batter is cooked through, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
• When ready to serve, stack 3 pancakes on each plate, layering 1 1/2 tablespoons white chocolate between each pancake and on top (you should have 4 stacks). Serve with warm Caramel Strawberry Sauce.

Steps:

• Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
• Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

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.

Steps:

• Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
• Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
• Serve warm over pancakes.
• Can be prepared the night before, then heated in the microwave until warm.
• Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
• Beat with a whisk until well combined.
• Refrigerate until ready to serve.
• Can be prepared the night before.
• Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
• Place buttermilk in a 2-cup glass-measuring cup and add butter.
• Microwave on high for 2 minutes, until butter melts.
• Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
• Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
• Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
• Batter can be prepared to this stage, the night before.
• Beat egg whites in a clean dry bowl until stiff.
• Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
• Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
• For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
• Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
• When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
• When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
• To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.