Bananas Foster Pancake Topping Recipes

Steps:

• In medium bowl, stir Bisquick mix, milk and eggs until blended. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, use slightly less than 1/4 cup batter. Cook until bubbles break on surface. Turn; cook until golden. Serve immediately, or place on cookie sheet in warm oven until ready to serve.
• In 10-inch nonstick skillet, mix butter, brown sugar, cinnamon, nutmeg, maple syrup and rum extract. Cook mixture over medium-high heat 2 to 3 minutes, stirring constantly with wooden spoon, until sugar dissolves and mixture is thick.
• Reduce heat to medium; add bananas, gently spooning sauce over each piece. Cook about 3 minutes or until bananas are glossy and coated with sauce.
• To serve, place 2 pancakes on each individual plate; spoon about 1/3 cup bananas and sauce over pancakes. Garnish with chopped nuts, and serve immediately.

Steps:

• In a large skillet, melt butter. Stir in the brown sugar, cinnamon, nutmeg and cloves. Cook and stir until sugar is dissolved, about 2 minutes. Stir in cream. Add bananas and extract. Serve warm, with waffles, pancakes or vanilla ice cream if desired.

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.

Steps:

• 1. Bring the butter,juice and brown sugar to a boil, cook until it is reduced to a nice thick syrup. Add the bananas and cinnamon and vanilla, shake until they are nicely coated. Pour over the pancakes.

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Steps:

• For the pancakes: Combine the banana, flour, 2 teaspoons of the oil, the baking powder, vanilla, cinnamon, salt and egg in a medium bowl and mix until smooth.
• Heat the remaining 1/2 teaspoon oil in a large nonstick skillet set over medium heat. Pour out the batter, 1/4 cup at a time, onto the pan, making 4 pancakes. Cook for 1 to 2 minutes per side. The pancakes are ready to be flipped when numerous bubbles appear on the surface. Place two pancakes on two plates.
• For the topping: Combine the butter, rum and brown sugar in a medium skillet set over high heat. Stir constantly until the butter melts and the sugar dissolves, about 1 minute. Add the bananas and cook for 1 minute, stirring constantly. Remove from the heat, sprinkle in the vanilla and cinnamon, and baste if the cinnamon clumps. Top the pancakes with the cooked bananas and sauce, and serve.

Steps:

• Place a skillet over medium heat and melt the butter. Add the brown sugar, vanilla, cinnamon and salt. Mix well and continue to cook until the sugar has dissolved, 1 to 2 minutes. Gently stir in the sliced bananas and cook until softened but not mushy, 1 to 2 minutes. Remove the skillet from the heat (or turn off the heat) and stir in the rum. Return the skillet to medium heat and bring the mixture to a simmer. Allow the topping to cool for 2 minutes.
• Arrange the cheesecakes on a serving platter. Spoon a heaping tablespoon of the fruit topping on top of each cheesecake. Serve immediately.