Recipe
Breakfast
Banana Cream Pancakes
Primary Media
Description
A generous slathering of smooth mascarpone cheese adds a sweet yet tangy surprise to a stack of puffy banana pancakes.
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
¼ c. Hy-Vee chopped pecans | ||
½ c. canned vanilla pudding | ||
¼ c. mascarpone cheese | ||
2 tbsp. Hy-Vee powdered sugar | ||
1 ½ c. Hy-Vee all-purpose flour | ||
2 tbsp. Hy-Vee granulated sugar | ||
2 ½ tsp. Hy-Vee baking powder | ||
¼ tsp. Hy-Vee salt | ||
2 Hy-Vee large eggs, lightly beaten | ||
1 c. plus 2 tbsp Hy-Vee 2% milk | ||
⅔ c. bananas, mashed | ||
2 tbsp. Hy-Vee unsalted butter, melted | ||
1 tsp. Hy-Vee vanilla extract | ||
Sliced bananas, for serving | ||
Hy-Vee 100% pure maple syrup, for serving |
Things To Grab
- Small skillet
- Small bowl
- Electric mixer
- Large bowl
- Medium bowl
- Whisk
- Hy-Vee nonstick cooking spray
- Griddle or heavy skillet
- Spatula
- Serving plate
Directions
- In a small skillet, heat pecans over medium heat until lightly toasted, stirring frequently. Set aside.
- For mascarpone cream, in a small mixing bowl beat pudding and mascarpone cheese with an electric mixer on medium until combined. Beat in powdered sugar until smooth. Set aside.
- In a large bowl, combine flour, sugar, baking powder, salt and pecans. Set aside.
- In a medium bowl, combine eggs, milk, bananas, melted butter and vanilla. Gently stir banana mixture into flour mixture just until batter is blended. (Batter should be lumpy.)
- Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat until golden brown, flipping once when surface is bubbly. Transfer pancake to serving plate; cover and keep warm in a 200-degree oven for up to 10 minutes. Repeat with remaining batter.
- To serve, layer pancakes with a rounded tablespoon of mascarpone cream and banana slices. Pour maple syrup over stack and serve hot.
Nutrition facts
Servings
580 Calories per serving
3 pancakes
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 145mg
- Sodium: 1190mg
- Total Carbohydrates: 71g
- Protein: 14g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 8%
0%
Iron 20%
0%
Calcium 70%
Recipe Source:
Hy-Vee Seasons Fall 2014.