Puffy Pancakes with Banana Maple Sauce
Grand Prize Winner of the Eggs Anytime Contest on Chow.com. This sweet recipe is great to serve as a breakfast or for a fun dessert treat.
Make This Recipe
Ingredients
Pancakes:
- 4 large Eggland's Best Eggs
- 2 tablespoons white sugar
- 1/2 teaspoon salt
- 2/3 cup all-purpose flour, sifted
- 2/3 cup milk
- 3 tablespoons unsalted butter, room temperature/softened
Banana Maple Sauce:
- 1/2 cup unsalted butter, cut into pieces
- 1/4 cup packed light brown sugar
- 2 ripe medium-sized bananas, cut into slices
- 1/4 cup light maple syrup
- 1/4 cup powdered sugar, for dusting (optional)
Preparation
Preheat oven to 400 F and butter two 9" round cake pans; set them aside
Place eggs in a blender and mix until they get pale yellow in color.
With the blender running, add the remaining pancake ingredients and process until mixture is smooth and well combined.
Divide the mixture evenly between the two cake pans and bake for about 18 minutes, then reduce the heat to 350 F and bake for an additional 8 minutes until puffed and golden brown.
Remove from the oven and transfer the pancakes to two plates
To make the sauce, melt the butter in a saucepan over medium heat.
Whisk in the brown sugar and cook until smooth and combined, about a minute.
Add the maple syrup and the bananas then let everything simmer, stirring occasionally, for about two minutes.
Pour or spoon the sauce over the pancakes, dust with powdered sugar (optional), and eat immediately.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 594 |
| Fat | 36g (54% calories from fat) |
| Saturated Fat | 24g |
| Cholesterol | 261mg |
| Sodium | 358mg |
| Carbohydrates | 60g |
| Dietary Fiber | 2g |
| Protein | 10g |