Banana foster

Banana Topping

1/2

cup butter

1/4

cup packed brown sugar

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1/2

cup maple syrup

1/4

to 1/2 teaspoon rum extract, if desired

4

firm ripe medium bananas, cut into 1/2-inch slices

1/2

cup chopped toasted pecans or walnuts, if desired

• In 10-inch nonstick skillet, mix butter, brown sugar, cinnamon, nutmeg, maple syrup and rum extract. Cook mixture over medium-high heat 2 to 3 minutes, stirring constantly with wooden spoon, until sugar dissolves and mixture is thick.
• 3Reduce heat to medium; add bananas, gently spooning sauce over each piece. Cook about 3 minutes or until bananas are glossy and coated with sauce.
• 4To serve, place 2 pancakes on each individual plate; spoon about 1/3 cup bananas and sauce over pancakes. Garnish with chopped nuts, and serve immediately.

Courtesy of: http://www.bettycrocker.com/recipes/bananas-foster-pancakes/683d5c97-912b-40eb-8082-d69bc975a594

Pumpkin Pancakes

• 2 cups flour
• 3 T brown sugar
• 2 t baking powder
• 1 t baking soda
• 1 t ground allspice
• 1 t ground cinnamon
• 1/2 t ground ginger
• 1/2 t salt
• 1 1/2 c milk
• 1 c pumpkin puree
• 1 egg
• 2 T vegetable oil
• 2 T vinegar

Mix together: milk, pumpkin, egg, oil, and vinegar. Combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Add to pumpkin mixture just enough to combine.

Cook on lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

*Calories: 278 Total Fat 7.2g Cholesterol: 40mg