French Banana Pancakes
Ingrédients
- 1-1/2 cups fécule de maïs Fleischmann’s®
- 2 c. à soupe de sucre
- 1 c. à soupe de Poudre à pâte Fleischmann
- 1/4 c. à thé de sel
- 2 œufs
- 1/3 cup butter OR margarine, melted
- 1 tasse de babeurre
- 1/2 c. à thé d’extrait de vanille pur
- 1/4 tasse de beurre
- 1/4 tasse de cassonade
- ¼ tasse de Crown® Lily White® ou Golden Corn Syrup
- 1/4 c. à thé de cannelle moulue
- 1/8 teaspoon ground nutmeg
- 1/2 cup half & half
- 4 to 5 firm bananas, halved lengthwise and crosswise
- Whipped cream for garnish
For the pancakes:
For the sauce:
PRODUITS
Méthode
- Stir all ingredients together and let rest for 10-15 minutes.
- Lightly grease a griddle or skillet with cooking spray. Heat over medium-high heat until hot. Pour 1/4 cup batter onto preheated griddle and cook to desired level of browning, about 2 to 3 minutes per side.
- Melt butter in a large skillet over medium heat.
- Stir in brown sugar, corn syrup, cinnamon and nutmeg until blended. Stir in half and half, and cook until slightly thickened.
- Add bananas to skillet; heat for 2 to 3 minutes, spooning sauce over bananas.
- For each serving, place 2 banana pieces on plate and spoon sauce over bananas, and pancakes, then top with a dollop of whipped cream.
