IHOP Banana-Nut Pancakes

Sunday, April 25, 2010

Banana Syrup
1/2 cup corn syrup
1/2 cup sugar
1/2 cup water
1/4 teaspoon banana extract or flavoring

1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1 egg
1/4 cup vegetable oil
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 tablespoon banana extract or flavoring
1/4 teaspoon salt
2/3 cup chopped pecans
1 banana

1. Make the banana syrup by combining all the syrup ingredients -- except for the banana extract -- in a small saucepan over high heat, stirring occasionally. When the mixture begins to boil, remove it from the heat and stir in the banana extract.

2. In a large bowl, combine all the ingredients for the pancakes except the pecans and the banana. Use an electric mixer to blend until smooth.

3. Heat a large frying pan or griddle over medium heat, and coat it with butter or nonstick cooking spray when hot.

4. Pour 1/4-cup dollops of batter into the pan. Realize the batter will spread out to about 4 inches across, so leave enough room if you are cooking more than one at a time. Granted, some pans may only hold one or two at a time. Sprinkle about 1/2 tablespoon pecans in to the center of each pancake immediately after you pour the batter so that the nuts are "cooked in."

5. Cook the pancakes for 1 to 2 minutes per side or until golden brown.

6. Slice the banana, divide it up, and serve it on top of a stack of 3 to 4 pancakes with the remaining chopped pecans divided and sprinkled on top of each stack.

Serves 3 or 4


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