FLUFFY BANANA GRAHAM PANCAKES
These oh so tasty buttermilk pancakes are filled with diced bananas and griddled until golden brown. We enjoyed them with butter and maple syrup. You could serve them lightly dusted with powdered sugar then topped with whipped cream and banana slices. This recipe is simple, quick, and one you will want to make again and again! I created it expressly for RSC #12 after being inspired by some awesome banana macadamia nut pancakes enjoyed during a recent visit to Kauai.
Provided by Debs Recipes
Categories Breakfast
Time 15m
Yield 7-8 pancakes
Number Of Ingredients 12
Steps:
- Whisk together buttermilk, egg whites, and canola oil.
- Crush graham crackers (I pulsed mine in a blender, but they could also be zipped in a freezer bag and crushed with a rolling pin) then soak them for a couple minutes in the buttermilk mixture.
- Whisk together dry ingredients then stir into the buttermilk mixture, just until combined.
- Dice banana (using diced, not mashed, banana allows the pancakes to cook up nice and fluffy) into 1/4" or so pieces and stir into batter, then adjust batter consistency, if desired, by adding a splash more buttermilk or a little milk.
- Spray a large nonstick griddle or electric fry pan with cooking spray and preheat until hot (long ago grandma taught me that the pancake griddle is ready when a few drops of water dance when sprinkled onto it).
- Pour about 1/4 cup of batter per pancake (or however much you like) onto the hot griddle and cook, turning pancakes when bubbles form on top sides, and cooking until both sides are golden brown.
- Note: You may make your own buttermilk substitute by stirring together 3/4 cup milk and 3/4 tablespoon white vinegar or lemon juice.
- The story behind these pancakes: On the first morning of our recent once-in-a-lifetime trip to Hawaii, DD and I enjoyed the best pancakes ever! We had a great vacation, then went back on our last day and again enjoyed those awesome banana macadamia nut pancakes from TipTop Bakery & Cafe. This recipe is my way preserving our memories of a wonderful vacation together in Kauai.
- The recipe, which I created expressly for the RSC#12 contest, was inspired by those banana mac pancakes. The actual Kauai pancakes could be ordered with any combination of bananas, pineapple, and macadamia nuts. I left the mac nuts out of my recipe in order to keep it accessible to all, but do feel free to add some fairly fine chopped macadamia nuts to your pancakes for a real taste of the islands.
- At TipTop the yummy pancakes are served with vanilla syrup and guava preserves. Their coffee was also great while mine is pretty bad. In order to really duplicate the Hawaiian breakfast experience, something would have to be done about that!
Nutrition Facts : Calories 120.8, Fat 4.8, SaturatedFat 0.5, Cholesterol 1.1, Sodium 248.7, Carbohydrate 16.4, Fiber 1.1, Sugar 3.6, Protein 3.7
BANANA PANCAKES I
Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.
Provided by ADDEAN1
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g
BANANA-FILLED GRAHAM CRACKER PANCAKES
Steps:
- Put graham crackers in blender; blend on high until powdery. Add flour, baking soda, baking powder, 3 Tbs sugar and salt, pulse to combine. In large bowl, whisk egg yolks and buttermilk. Whisk in flour mixture; batter will be lumpy. Using electric mixer, beat egg whites on high speed until stiff but not till dry peaks form, 1-2mins. Gently stir whites into batter in 2 additions. Put 1/2 tsp butter in each well of filled-pancake pan. Heat over medium heat. Pour 2 tsp batter into each well. Place 3 banana pieces in center of each pancake; top with 1 tsp batter. Cook 3-5mins. Using 2 skewers, flip pancakes over; cook about 3 mins more. Transfer pancakes to plate. Repeat with remaining batter. In measuring cup, combine cream and 2 Tbs sugar. Whip with cream whipper. Serve pancakes warm with whipped cream and maple syrup.
BANANA-FILLED GRAHAM CRACKER PANCAKES
Steps:
- Put the graham crackers in a blender and blend on high until fine and powdery. Add the flour, baking soda, baking powder, 3 Tbs. of the sugar and the salt and pulse to combine. In a large bowl, whisk together the egg yolks and buttermilk. Whisk the flour mixture into the yolk mixture; the batter will be lumpy. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 1 to 2 minutes. Using a rubber spatula, gently stir the whites into the batter in 2 additions. Put 1/2 tsp. butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 2 tsp. batter into each well. Place 3 banana pieces in the center of each pancake and top with 1 tsp. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter. In a measuring cup, combine the cream and the remaining 2 Tbs. sugar. Pour into a cream whipper and whip according to the manufacturer's instructions..
BANANA GRAHAM DESSERT
From Hamilton, Georgia, Kathy Baker sends her recipe for Banana Graham Dessert. "We love this creamy pudding treat since it has real old-fashioned flavor," Kathy conveys.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat pudding mix and milk on low speed for 2 minutes. Fold in sour cream. Let stand for 5 minutes. In a 3-qt. bowl, layer a third of the graham crackers, bananas and pudding mixture. Repeat layers twice. Refrigerate.
Nutrition Facts :
GRAHAM CRACKER PANCAKES
Make and share this Graham Cracker Pancakes recipe from Food.com.
Provided by ElaineAnn
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients.
- Add egg, milk, butter and pecans.
- Pour onto hot grill and bake as you would any pancake.
Nutrition Facts : Calories 356.2, Fat 20.9, SaturatedFat 6.5, Cholesterol 76.7, Sodium 601.7, Carbohydrate 35.6, Fiber 2.4, Sugar 5.6, Protein 8.4
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