Banana Pancakes with Maple Caramel Sauce

by Carrie Fehr

Banana Pancake 2What better way to celebrate inauguration day than to power up with banana pancakes smothered in maple caramel sauce that is so easy to prepare.  Top it with toasted pecans or coconut if you like, and serve with your morning tea or special brew of coffee.

Banana Pancakes with Maple Caramel Sauce

Ingredients:

1 cup unbleached flour

1 cup whole-wheat flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

2 ½ cups buttermilk

¼ cup unsalted butter, melted or canola oil

1 banana, cut into slices

Maple Caramel Sauce (see recipe below)

Directions:

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In another bowl, lightly beat the eggs, buttermilk, and melted butter.

Add liquid ingredients to the dry ingredients, stirring lightly, just to blend, the batter will be lumpy.

Heat lightly oiled griddle over medium high heat and add ¼ cup of batter on it.  Place  banana slices on top of the batter and turn over for 2 more minutes.  Top with more banana slices and Maple Caramel Sauce.

Maple Caramel Sauce

Served at the Inauguration Luncheon 2013. (Adapted from Inauguration website)

Ingredients:

2 ounces butter

1/8 cup sugar

1/4 teaspoon salt

1/4 cup maple syrup

Directions:

In a small saucepan over medium-high heat, melt butter. Add sugar and salt.  Cook, stirring constantly, until sugar dissolves, then boil 2 minutes longer.  Add maple syrup and boil, stirring frequently, until sauce is thick, smooth, and coats a spoon, 2 to 4 minutes longer. Remove from heat and hold warm for serving.

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