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.

NOTE:
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)
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