Bananas Foster Pancakes

Whole wheat pancakes topped with sweet bananas in syrup.

Hey it's Friday the 13th.  I love Friday the 13th mostly because I can usually find a Jason (Friday the 13th) movie marathon on TV and I love slasher/any horror films.  Tonight is even more special because it's also a full moon.  That means even more strange things may happen tonight...cool.

Anyway...

I had never had bananas foster before this breakfast.  I thought of the idea when I saw someone make crepes with bananas foster, on another blog.  I decided it would also be good on pancakes.  I searched online for bananas foster recipes and found a general consensus of brown sugar, butter, bananas, and dark rum.  The amounts all varied depending on how many servings the recipe made so I just made a small batch for two.  The pancakes can be your favorite recipe I used my whole wheat pancakes to make this a little bit healthier (and they are my favorite). It was good but I still prefer maple syrup on my pancakes.  I wonder if you could do all of this in maple syrup....hmm I've got something new to try (but my husband hates warm maple syrup; maybe it would be ok in this instance).

Bananas Foster Pancakes

Ingredients:

1 recipe of Whole Wheat Pancakes
1/4 cup brown sugar
1/4 cup butter
4 small bananas, sliced thick
1 oz dark rum
toasted pecans, chopped

Make pancakes according to directions.  Set aside to keep warm.

Meanwhile heat a skillet over medium heat.  Add the butter and brown sugar mixing until it becomes syrupy and starts to bubble.

Add the bananas to they syrup and stir to coat well then add the dark rum and flambe.  I just lit the rum with a long lighter and stood back until the flame died (be careful make sure there is nothing flammable near your stove).  You probably don't have to flambe this just let it cook for a few minutes to burn off the alcohol but it's so much fun.

Pour bananas and syrup over pancakes, top with chopped pecans, and serve.

Makes 2-3 servings.

Enjoy.

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Whole Wheat Pancakes with Berry Syrup

Fluffy, low fat, whole wheat pancakes topped with a mixed berry syrup.  A great weekend breakfast.

I haven't made a big breakfast in two months.  Now my husband is back from his long trip I made him a good breakfast for his first weekend home.  I have really gotten stuck on this whole wheat pancake recipe it is the only kind of pancakes I make anymore.  I think this is a healthier version of pancakes, and it tastes great, I don't even crave regular pancakes.  This recipe uses whole wheat flour which is better for you than white (more processed) flour, and there is no added oil in the batter.  I probably ruin the low fat aspect of these pancakes by frying them in butter, but if there was oil or butter in the batter I would still fry them in butter so there is less fat.  You can probably make these completely without oil or butter if you use a good non stick skillet.  I also topped these pancakes with a delicious mixed berry syrup but they are terrific on their own or with just plain maple syrup.

Pancakes:

From Low Fat Whole Wheat Pancakes  also used in my Pumpkin Pancakes

1 cup whole wheat flour
1 tsp baking Powder
1/2 tsp baking soda
1/8 tsp salt
1 egg
1 cup kefir or buttermilk
2 Tbsp honey

Mix all of the dry ingredients in one bowl and the wet in a separate bowl.  When ready to make pancakes mix the wet with the dry ingredients and stir until just incorporated.  Fry about 1/3 cup of batter in a pan over medium-medium low heat until it starts to bubble and set (about 1 minute) then flip and cook the other side.  Makes about 6 pancakes.

Berry syrup:

1 cup frozen mixed berries (or fresh if you have them)
juice from 1 lemon
about 1/4 tsp lemon zest
1/4-1/3 cup maple syrup

In a small saucepan over medium low heat mix the above ingredients (start with less syrup and add more to sweeten to your taste).  Allow mixture to come to a boil then remove from heat and mash the berries with a potato masher, or the back of a fork.  You could also process in a blender for a smoother consistency, but I like the chunks of berries.  Pour into a container with a spout and serve over pancakes.  My husband doesn't like warm syrup, so I refrigerated the syrup for a while before serving.  The syrup turned out kind of runny, I liked it, but maybe you can thicken it with a little cornstarch (I'm not sure) if you want it thicker.

I served the pancakes with bacon and scrambled eggs.  Fruit would be a great addition if you have any. Enjoy.

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