By food contributor Brittany
This rich puffed pancake can either be served as a guilty pleasure breakfast or a yummy dessert…either way you have to try it out! This is a fun twist on the traditional banana pancake and the scoop of ice cream really makes it something extra special.
keep reading for the recipe…
Caramel Pecan Banana Puffed Pancake
makes 1 – 8” pancake, serves 2
Ingredients for Puffed Pancake:
1 egg
1/4 cup milk, room temperature
1/4 cup flour
1 1/2 tbsp butter, room temperature
1/2 tsp. vanilla
1/8 tsp. salt
1/4 tsp. cinnamon
extra 1/2 tbsp. butter, for bottom of skillet
8 “ cast iron pan
Topping:
2 scoops of vanilla ice cream
1 banana, sliced
caramel, to drizzle
maple syrup, to drizzle
handful of pecans
powdered sugar, optional
Directions:
1. Take your milk and egg out beforehand and bring to room temperature. Preheat your oven to 350F and place a small 8” cast iron skillet in your oven to preheat.
2. Measure out milk and flour, mix and set aside.
3. In a separate bowl, whisk egg until light and fluffy. Add in flour and milk, 1 1/2 tbsp. butter, salt, and vanilla. Beat together.
5. Remove hot skillet from oven and add the extra 1/2 tbsp. butter to coat the bottom and sides of the pan. Quickly pour your mixture into it and place it in oven immediately. Bake for 10-12 minutes or until puffy and golden brown.
6. Top with sliced bananas, pecans, caramel, syrup, 2 scoops of ice cream and dust with powdered sugar.
Enjoy!
I love pancakes and these looks amazing 😀
This looks SO good. I’m going to pretend that it’s healthy by eliminating the ice cream and using a bourbon salted caramel sauce instead.
omg YUM YUM! I love using any excuse to cook with my cast iron. This looks delicious 🙂