Tuesday, February 17, 2009

make pancakes with a twist! =)

Bob Evans Stuffed Caramel Banana Pecan Cream Pancakes
Pancakes with pecans and sliced fresh bananas, covered in a warm, caramel sauce.

prepared pancake batter for 2 pancakes
2 cups prepared vanilla pudding
2 cups cream cheese, room temperature
2 tablespoons honey roasted pecans
1 banana sliced into 1/2-inch thick slices
1 tablespoon powdered sugar whipped topping
Caramel sauce

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.

Procedure: (serves 1)
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.

- Be sure to let the pecans and bananas show for a nice presentation.
- For a more intense flavor, use a banana-flavored pudding in lace of vanilla.
- For a completely different variation, add chocolate chips and serve with chocolate or fudge topping.

Source: "America's Secret Recipes" by Ron Douglas

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