BOB EVANS CARAMEL BANANA PECAN PANCAKES

It's time to change gears and think about the weekend. So I'll post a few ideas for Saturday and Sunday's breakfast.

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Bob Evans Caramel Banana Pecan Pancakes
The recipe is enough for 1 serving of 2 pancakes see the picture at the bottom of the post.

Caramel Banana Pecan Pancakes

Source: Bob Evans
Fox 45 Dayton

2 Cups vanilla pudding

2 Cups cream cheese

Prepared pancake batter for two pancakes

2 Tablespoons honey roasted pecans

1 banana sliced into 1/2" thick slices

Caramel sauce

1 Tablespoon powdered sugar

Whipped topping.

For vanilla cream cheese mixture: combine vanilla pudding and room temperature cream cheese. Mix until well blended and creamy (no lumps). Refrigerate immediately. Covered vanilla cream cheese may be stored in the refrigerator for up to five days.

Dispense batter for two 7” hotcakes on a 350°F pan/griddle. Evenly distribute half of the pecans and four banana slices per hotcake immediately after dispensing batter on pan/griddle. Place banana slices at 12, 3, 6 and 9 o’clock positions on the hotcake. Grill the hotcakes until they bubble and each hotcake is dry on edges. Flip hotcakes over. Do not tap hotcakes down. Grill until golden brown on both sides. Place first hotcake upside down on a plate. Using an ice cream scoop, place four scoops of vanilla cream cheese mixture ½” from the hotcake edge. Then place the second hotcake upside down on top of the vanilla cream cheese mixture. (Place the hotcake upside down so the bananas and pecans are visible.) Ladle three ounces of caramel sauce on top of the hotcakes. Sprinkle hotcakes with powered sugar. Garnish with whipped topping.
This recipe aired 01/17/07.