We enjoyed the combination of bananas, maple, cinnamon and pecans in this breakfast treat but go ahead and substitute walnuts for the pecans if you like.
Bake-Off® Contest 42, 2006
Pam Ivbuls
Omaha, Nebraska
Pancakes
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2
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boxes (16.4 oz each) Pillsbury™ frozen original pancakes (24 pancakes)
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2
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tablespoons butter or margarine, softened
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3
-
eggs
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1
-
cup half-and-half
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1/4
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cup maple-flavored syrup with butter
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1/2
-
teaspoon ground cinnamon
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2
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containers (6 oz each) Yoplait® Light Fat Free banana cream pie yogurt
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4
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medium bananas, cut diagonally into 1/4-inch-thick slices
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1/2
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cup chopped pecans
Garnishes
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3/4
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cup extra-creamy whipped topping with real cream
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12
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diagonal slices bananas (1/4 inch thick)
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3/4
-
cup maple-flavored syrup with butter
-
1/2
-
teaspoon ground cinnamon
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2
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tablespoons chopped pecans, if desired
-
-
Additional ground cinnamon, if desired
Steps
-
1
Heat oven to 350°F. Remove frozen pancakes from boxes; unwrap and carefully separate. Set aside to partially thaw. With small pastry brush, coat bottom and sides of 15x10x1-inch pan with softened butter.
-
2
In 5-cup blender or large food processor, place eggs, half-and-half, 1/4 cup syrup, 1/2 teaspoon cinnamon and the yogurt; cover and blend on low speed 10 seconds until smooth. If necessary, scrape down sides of blender with rubber spatula and blend 5 to 10 seconds longer. Set aside.
-
3
Place 12 of the pancakes in 4 rows of 3 pancakes each, overlapping slightly if necessary, in pan. Pour 1 1/2 cups yogurt mixture evenly over pancakes (if necessary, use small spoon to coat surface of each pancake with yogurt mixture).
-
4
Place banana slices in single layer over pancakes. Place remaining 12 pancakes over banana-topped pancakes. Pour remaining yogurt mixture evenly over all pancakes. With large turkey baster, coat pancakes evenly with yogurt mixture from pan. Let stand 10 minutes to allow yogurt mixture to soak into pancakes. With baster, coat pancakes again with yogurt mixture from pan. Let stand 5 minutes longer. Sprinkle 1/2 cup pecans evenly over top.
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5
Bake 30 to 40 minutes or until edges are set and light golden brown. Let stand 10 minutes before serving.
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6
Cut into 12 servings; place on individual plates. Top each with 1 tablespoon whipped topping, 1 banana slice and 1 tablespoon syrup; sprinkle each with dash cinnamon and 1/2 teaspoon pecans. Sprinkle edge of each plate with additional cinnamon.
-
1
Heat oven to 350°F. Remove frozen pancakes from boxes; unwrap and carefully separate. Set aside to partially thaw. With small pastry brush, coat bottom and sides of 15x10x1-inch pan with softened butter.
-
2
In 5-cup blender or large food processor, place eggs, half-and-half, 1/4 cup syrup, 1/2 teaspoon cinnamon and the yogurt; cover and blend on low speed 10 seconds until smooth. If necessary, scrape down sides of blender with rubber spatula and blend 5 to 10 seconds longer. Set aside.
-
3
Place 12 of the pancakes in 4 rows of 3 pancakes each, overlapping slightly if necessary, in pan. Pour 1 1/2 cups yogurt mixture evenly over pancakes (if necessary, use small spoon to coat surface of each pancake with yogurt mixture).
-
4
Place banana slices in single layer over pancakes. Place remaining 12 pancakes over banana-topped pancakes. Pour remaining yogurt mixture evenly over all pancakes. With large turkey baster, coat pancakes evenly with yogurt mixture from pan. Let stand 10 minutes to allow yogurt mixture to soak into pancakes. With baster, coat pancakes again with yogurt mixture from pan. Let stand 5 minutes longer. Sprinkle 1/2 cup pecans evenly over top.
-
5
Bake 30 to 40 minutes or until edges are set and light golden brown. Let stand 10 minutes before serving.
-
6
Cut into 12 servings; place on individual plates. Top each with 1 tablespoon whipped topping, 1 banana slice and 1 tablespoon syrup; sprinkle each with dash cinnamon and 1/2 teaspoon pecans. Sprinkle edge of each plate with additional cinnamon.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 120
% Daily Value
- Total Fat
- 13g
- 20%
-
- Saturated Fat
- 5g
- 25%
- Trans Fat
- 1g
- Cholesterol
- 80mg
- 26%
- Sodium
- 520mg
- 22%
- Total Carbohydrate
- 70g
- 23%
-
- Dietary Fiber
- 2g
- 10%
- Sugars
- 29g
- Protein
- 8g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 4%
- 4%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
2 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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