Banana-Pecan Upside-Down Pancake

Breakfast & Brunch | Baking | Fruits, Other

SERVES 8 - START TO FINISH: 20 minutes prep, 35-40 minutes baking time
Recipe Scoop Banana-Pecan Upside-Down Pancake

Cooking Notes

*NOTE: Old cast iron skillets are marked with a number near the handle. This is the size of the skillet. Newer skillets may not have the number or may be marked on the bottom. This recipe is best in a skillet that measures (across the bottom) 8 or 10 inches wide.

Banana-Pecan Upside-Down Pancake

1 stick unsalted butter
1 cup real Maple Syrup
3 to 4  bananas
2 cups Bisquick ® baking mix
1 cup lowfat milk
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup toasted pecans, roughly chopped

1. Preheat oven to 350 degrees (high middle section)

2. In heavy cast iron skillet (#8 or #10 size*), over low heat, melt 1 stick of butter. When melted, use pastry brush to coat all the sides of the skillet with the butter. Then gently pour maple syrup into melted butter. Do not stir. Remove from heat, let cool.

3. Meanwhile, slice 3 to 4 bananas ½-inch thick and place evenly in one layer over the butter/syrup mixture to completely cover.

4. In medium bowl, mix baking mix, milk, eggs and vanilla. Immediately pour batter slowly over the banana-syrup combo in cast iron pan. Do not stir. Let sit 5-10 minutes.  Sprinkle pecans over batter and bake for 35-40 minutes or until deep golden brown.

5. Remove from oven and cool approximately 5 minutes.  This lets the syrup/butter mixture soak into the pancake. Carefully invert onto large platter or rimmed cookie sheet and slice into 8 wedges. Serve immediately.

Banana-Pecan Upside-Down Pancake

When your business is breakfast, you’re bound to have some pretty amazing ideas. So when I needed a fantastic Christmas breakfast dish, I asked my new friends, Doug and Margi Erikson, owners of The CW Worth House Bed and Breakfast in Historic Downtown Wilmington, N.C. if they had one they’d be willing to share.

I tend to be drawn to savory breakfast dishes, and Margi and Doug have plenty of those, too, but what I really wanted was a sweet breakfast treat to feed the whole family. Doug says, “This is ‘hands down’ our guests’ favorite dish in the morning. [All you need is] a large old fashioned cast iron skillet to make it.”

Cast iron skillet in hand, I got to work to see if this was as easy as Doug promised. The result was beautiful, flavorful and ultimately very easy. I hope you’ll try this taste treat for your special holiday breakfast or when you need an impressive but easy breakfast dish. In the meantime if you’d like to visit the C.W. Worth House in person or virtually, check out their website a www.worthhouse.com  or call for reservations 800-340-8559.

Banana-Pecan Upside-Down Pancake

Approximate Values Per Serving: 444 calories , 28 g fat (10 g saturated), 78 mg cholesterol, 6 g protein, 59 g carbohydrates, 2 g dietary fiber, 488 mg sodium

Commenting is not available in this channel entry.

Related Posts from the Blog

Need a Great Breakfast or Brunch Recipe?

Need a Great Breakfast or Brunch Recipe?

November 26, 2013

You're going to love this unique pancake recipe shared by my friends Margi and Doug at the Historic Bed and Breakfast : The CW Worth House in Wilmington, NC. Its easy and delicious - a perfect combination.

Read more.