Puffy Pancakes with Banana Maple Sauce

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Puffy Pancakes with Banana Maple Sauce
Prep Time
10 mins
Cook Time
20 mins
Yield
4 servings
Recipe by: Elizabeth on Chow.com for Eggland's Best

Grand Prize Winner of the Eggs Anytime Contest on Chow.com. This sweet recipe is great to serve as a breakfast or for a fun dessert treat.

Ingredients

Pancakes:

  • 4 large Eggland's Best Eggs
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 2/3 cup all-purpose flour, sifted
  • 2/3 cup milk
  • 3 tablespoons unsalted butter, room temperature/softened

 

Banana Maple Sauce:

  • 1/2 cup unsalted butter, cut into pieces
  • 1/4 cup packed light brown sugar
  • 2 ripe medium-sized bananas, cut into slices
  • 1/4 cup light maple syrup
  • 1/4 cup powdered sugar, for dusting (optional)

Nutrition

Serving Size
1 Serving
Calories
594
Fat
36g (54% calories from fat)
  Saturated Fat
24g
Cholesterol
261mg
Sodium
358mg
Carbohydrates
60g
Dietary Fiber
2g
Protein
10g
Preparation

Preheat oven to 400 F and butter two 9″ round cake pans; set them aside

Place eggs in a blender and mix until they get pale yellow in color.

With the blender running, add the remaining pancake ingredients and process until mixture is smooth and well combined.

Divide the mixture evenly between the two cake pans and bake for about 18 minutes, then reduce the heat to 350 F and bake for an additional 8 minutes until puffed and golden brown.

Remove from the oven and transfer the pancakes to two plates

To make the sauce, melt the butter in a saucepan over medium heat.

Whisk in the brown sugar and cook until smooth and combined, about a minute.

Add the maple syrup and the bananas then let everything simmer, stirring occasionally, for about two minutes.

Pour or spoon the sauce over the pancakes, dust with powdered sugar (optional), and eat immediately.

Filed Under: Breakfast and Brunch, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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