Banana Pancakes With Salted Caramel Apple Butter Drizzle for 24  Breakfast  146 reads

Banana Pancakes With Salted Ca

8 cups (2 lb 2 oz) all-purpose flour
1/4 cup (1.7 oz) baking powder
2 tbsp (1.2 oz) salt
6 1/2 cups (4 lb 14 oz) MUSSELMAN’S® APPLE BUTTER FUSIONS SALTED CARAMEL flavor, divided
6 cups (48 oz) 2% milk
4 cups (2 lb 8 oz) mashed ripe bananas (about 6 bananas)
1 1/2 cups (12 oz) canola oil, divided
6 eggs
3 cups (13.2 oz) toasted chopped walnuts

In large bowl, whisk together flour, baking powder and salt. In separate bowl, whisk together 1/2 cup Musselman’s® Apple Butter Fusions Salted Caramel flavor, milk, bananas, 3/4 cup canola oil and eggs; stir into flour mixture.

Heat flat-top griddle over medium heat; brush with some of the remaining oil. Using 1/3 cup batter per pancake, cook pancakes in batches, for 1 to 2 minutes or until bubbles appear on top. Turn and cook for 1 to 2 minutes or until golden on the bottom and set, adding more oil as needed. Makes 48 pancakes.

Serve 2 pancakes per serving. Drizzle each serving with 1/4 cup remaining with Musselman’s® Apple Butter Fusions Salted Caramel flavor and 2 tbsp walnuts.

Serve pancakes with a dollop of Greek yogurt or whipped cream and fresh banana slices.

Substitute pecans for walnuts.

serves 24

Rating 2.08/5
Rating: 2.1/5 (12 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team