Description of this recipe
Indulge in a decadent breakfast experience with these Banana Foster Pancakes! This recipe elevates classic pancakes to a gourmet level, infusing them with the rich, buttery, and caramelized flavors of the famous Bananas Foster dessert. Fluffy pancakes are drenched in a luscious butter rum sauce, adorned with sweet caramelized bananas, crunchy pecans, and a dollop of whipped cream. Every bite is a symphony of textures and tastes that will tantalize your taste buds and leave you craving more.
Why you will love this recipe
These Banana Foster Pancakes are more than just breakfast; they’re a celebration on a plate. You’ll love this recipe because:
- It’s a flavor explosion: The combination of warm spices, sweet bananas, nutty pecans, and rich butter rum sauce creates an irresistible flavor profile.
- It’s surprisingly easy to make: Despite its gourmet appeal, this recipe is simple enough for a weekend brunch and impressive enough for a special occasion.
- It’s a crowd-pleaser: Whether you’re serving a family breakfast or hosting a brunch party, these pancakes are guaranteed to be a hit.
- It’s an elegant, fun twist on a breakfast staple: Take your basic pancake recipe and turn it into something extraordinary!
- They are highly customizable: Feel free to experiment with different toppings and flavors to create your own unique twist on this classic recipe. Try adding a pinch of nutmeg to the pancake batter, or using a different type of nut for the topping.
Ingredients:
Easy Pancakes:
- 1 1/2 cups all-purpose flour (measured then sifted)
- 2 ½ tsp baking powder
- ¼ tsp salt
- 2 Tbsp granulated sugar
- 1 cup & 2 Tbsp whole milk
- 1 large egg
- 2 Tbsp unsalted butter (melted)
- 1 Tbsp extra light olive oil (divided, for cooking)
- 1 Tbsp unsalted butter (divided, for cooking)
Butter Rum Sauce:
- 6 Tbsp butter
- 1/3 cup brown sugar
- 2 Tbsp heavy cream
- 2 Tbsp rum
- ½ tsp vanilla
- ½ tsp cinnamon
- 1 tsp cornstarch
- 2 bananas (topping, sliced)
- ½ cup pecans (topping, chopped)
- Whipped cream (topping)
Preparation:
Step 1: Sift the dry ingredients for the pancakes. In a large bowl, sift together the all-purpose flour, baking powder, and salt. Sifting ensures a light and airy texture for the pancakes. Create a well in the center of the sifted ingredients. This well will hold the wet ingredients, making it easier to combine everything without overmixing.
Step 2: Prepare the wet ingredients. In a separate bowl, whisk together the granulated sugar, whole milk, egg, and melted butter. Make sure the butter isn’t too hot when you add it to the mixture, as it could cook the egg. Whisk until the ingredients are well combined and the sugar is dissolved.
Step 3: Combine wet and dry ingredients. Slowly pour the wet mixture into the well of the dry ingredients. Using a whisk, gently combine the wet and dry ingredients until just combined. Be careful not to overmix the batter, as this can result in tough pancakes. A few lumps are okay!
Step 4: Cook the pancakes. Add 1 ½ tsp of oil and ½ a Tbsp of butter to a pan or griddle over low-medium heat. Allow the butter to melt and the pan to heat up evenly. Once the butter melts, use a ¼ measuring cup to pour batter onto the pan, forming individual pancakes.
Step 5: Flip and finish cooking. Once bubbles begin to form on the surface of the pancakes and the edges appear set, flip the pancakes carefully with a spatula. Cook for another 2-3 minutes, or until the pancakes are golden brown and cooked through. Remove the pancakes from the heat and place them on a plate. Clean the pan before adding more butter and oil to cook the remaining batter. This ensures that each batch of pancakes cooks evenly and doesn’t stick to the pan.
Step 6: Make the butter rum sauce. In a medium saucepan, melt the butter over medium heat. Once melted, add the brown sugar and whisk constantly until the sugar dissolves and the mixture is smooth. This process creates a rich, caramelized base for the sauce.
Step 7: Add remaining sauce ingredients. While whisking, slowly pour in the heavy cream, rum, vanilla extract, cinnamon, and cornstarch. Continue whisking until all ingredients are well combined. The cornstarch helps to thicken the sauce, creating a luscious, pourable consistency.
Step 8: Simmer and thicken the sauce. Turn the heat to low and let the sauce simmer for 3-5 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
Step 9: Assemble and serve. Stack the cooked pancakes on a plate. Top with sliced bananas and chopped pecans. Generously pour the warm butter rum sauce over the pancakes, bananas, and pecans. Garnish with a dollop of whipped cream. Serve immediately and enjoy!
COOKING Rating:
- Ease of Preparation: Medium
- Taste: Excellent
- Overall: A delightful breakfast or brunch option that’s sure to impress!
Serving Suggestions:
- Serve these pancakes immediately while they are warm and the sauce is luscious.
- Pair with a side of crispy bacon or sausage for a complete breakfast.
- Offer a variety of toppings such as fresh berries, chocolate shavings, or a dusting of powdered sugar.
- Enjoy with a cup of hot coffee, tea, or a refreshing glass of orange juice.
Tips:
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Don’t overmix the batter, as this can result in tough pancakes.
- Use a non-stick pan or griddle for best results.
- Adjust the amount of rum in the sauce to your liking. For a non-alcoholic version, substitute rum extract or apple juice.
- To keep the pancakes warm while you cook the remaining batter, place them in a preheated oven at 200°F (93°C).
- Make the butter rum sauce ahead of time and store it in the refrigerator. Reheat gently before serving.
Prep Time:
- 15 minutes
Cook Time:
- 20 minutes
Total Time:
- 35 minutes
Nutritional Information:
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 650-750 per serving
- Protein: 10-12g
- Sodium: 300-400mg
Conclusion
These Banana Foster Pancakes are a truly special treat that will elevate your breakfast or brunch game. The combination of fluffy pancakes, caramelized bananas, crunchy pecans, and rich butter rum sauce is simply divine. Whether you’re looking for a memorable weekend breakfast or a show-stopping brunch dish, this recipe is guaranteed to impress. So gather your ingredients, put on your apron, and get ready to create a breakfast masterpiece that will tantalize your taste buds and leave you craving more. Enjoy!
Questions and Answers:
Q1: Can I make the pancakes ahead of time?
A: Yes, you can make the pancakes ahead of time. Allow them to cool completely, then store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster, microwave, or oven before serving. You can also freeze the pancakes for longer storage.
Q2: Can I use a different type of flour for the pancakes?
A: Yes, you can substitute all-purpose flour with other types of flour, such as whole wheat flour or gluten-free flour. Keep in mind that the texture and taste of the pancakes may vary depending on the type of flour you use. If using gluten-free flour, be sure to use a blend that is specifically designed for baking.
Q3: Can I make the butter rum sauce without alcohol?
A: Yes, you can easily make the butter rum sauce without alcohol. Simply substitute the rum with rum extract or apple juice. Use the same amount of rum extract or apple juice as you would rum. The sauce will still have a delicious flavor without the alcohol.
Q4: Can I add other toppings to the pancakes?
A: Absolutely! Feel free to experiment with different toppings to customize your Banana Foster Pancakes. Some great options include fresh berries, chocolate shavings, shredded coconut, a sprinkle of cinnamon, or a drizzle of maple syrup.
Q5: How can I make the pancakes even fluffier?
A: For extra fluffy pancakes, try separating the egg and whipping the egg white until stiff peaks form. Gently fold the whipped egg white into the batter before cooking. This will add air to the batter and result in lighter, fluffier pancakes. Also, avoid overmixing the batter, as this can develop the gluten and make the pancakes tough. A few lumps in the batter are perfectly fine!
