Description
Just a little dessert for breakfast! If you can handle it.
Ingredients
- FOR THE SYRUP:
- 2 cups Brown Sugar
- 1 cup Water
- 1 teaspoon Vanilla Extract
- ¼ cups Butter
- ½ cups Chopped Pecans
- _____
- FOR THE PANCAKES:
- 1-½ cup All-purpose Flour
- 3-½ teaspoons Baking Powder
- 1 teaspoon Salt
- 1 Tablespoon White Sugar
- 1-¼ cup Milk
- 1 whole Egg
- 3 Tablespoons Butter, Melted
- 1 whole Banana, Soft (I Like To Use An Old Banana I’ve Had Sitting In The Freezer. Just Thaw It First!)
Preparation
Make the syrup first, so it has time to cool a little before you slather it all over your pancakes!
Place sugar and water in a heavy sauce pan over medium heat. Bring the mixture to a simmer and allow it to thicken. Continue to stir for about 10 minutes total.
Important note: it won’t look as thick as syrup after 10 minutes, but trust me, when it cools, it will thicken up quite a bit!
Stir in the vanilla, butter and pecans. Serve warm.
While the syrup cools, make your banana pancakes!
In a large bowl, sift together flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter. Add your banana and mix until smooth.
Heat a lightly oiled (I like to just lop a pat of butter in it) griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using more or less depending on the size of pancake you desire (we desired medium-size, but if you want large, I won’t tell). Brown on both sides and serve hot.
