C. W. Worth House Bed and Breakfast

Recipe

Banana-Pecan Upside Down Pancake: Breakfast-Brunch

Servings: 8

Prep time:20

Ingredients:

  • 1 stick of butter

  • 1 cup Maple Syrup

  • 3 bananas

  • 1/2 cup toasted pecans, roughly chopped

  • 1 recipe of your favorite pancake mix (we like Bisquick Buttermilk)

  • 2 teaspoon Vanilla

  • 1 T sugar

Step 1:

Preheat oven to 350 degrees. Use middle rack in oven. In heavy #8 or #10 cast iron skillet, over low heat, melt butter. Then gently pour 1 cup (room temp) maple syrup into melted butter. Remove from heat, let cool a bit.

Step 2:

Slice 3-4 bananas 1/2 inch thick and place evenly in one layer touching each other completely covering the butter/maple syrup. Mix up 1 recipe of your favorite pancake mix and add the vanilla and sugar. We use the Bisquick buttermilk recipe on the side of the box or online. Once mixed, immediately pour batter slowly over the banana/syrup. Let sit 5-10 minutes. You may see it start to rise a little. Sprinkle chopped toasted pecans over the batter.

Step 3:

Bake in oven for 35-40 minutes or until deep golden brown. Let cool in pan for 3-4 minutes. This lets the syrup/butter mixture soak into the pancake. 

Carefully invert onto a rimmed cookie sheet or large platter.
Slice into 8 wedges.

Serve with sausage links or patties, sweet potato patty and an orange wedge.

Enjoy!

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    Wilmington, NC 28401
    USA
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