Banana Pancakes with Maple Crème
Ingredients
- Maple Crème:
- 1 cup (250 mL) pure maple syrup
- 1 can (300 mL) Eagle Brand® Sweetened Condensed Milk
- Banana Pancakes:
- 1 egg, beaten
- 1 can (354 mL) Carnation® Evaporated Milk, any type
- 1/4 cup (50 mL) butter, melted
- 1/3 cup (75 mL) maple syrup
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL) Brodie® Self Raising Cake and Pastry Flour
- butter for cooking
- 2 bananas, sliced
- additional banana slices, toasted walnuts, berries, optional
Directions
Maple Crème
Step 1:
Bring maple syrup and condensed milk to a boil in medium saucepan over medium heat, stirring constantly. Reduce to simmer and cook 2-3 minutes or until mixture begins to thicken. Remove from heat. Serve warm.
Banana Pancakes
Step 2:
Combine first 5 ingredients in medium mixing bowl. Mix in flour until incorporated. Heat butter in large frying pan over medium heat. Drop batter into hot pan by 1/3 cup (75 mL) and top with banana slices, pushing bananas into batter. Cook until golden and bubbly, flip and cook on remaining side, 2-3 minutes or until puffy and golden.
Assembly
Step 3:
Stack 6 pancakes on serving platter. Top with maple crème, fruit and nuts if using. Serve warm.
Gluten Free Substitution
Step 4:
Tip: For a Gluten Free version, use 1 1/2 cups (375 mL) Robin Hood® Gluten Free All Purpose Flour Blend + 2 tsp (10 mL) baking powder and 1/2 tsp (2 mL) of salt in place of Brodie Flour and continue as directed. Ensure all other ingredients are gluten free.