Recipe of the week–Banana-Pecan Upside Down Pancake

Total preparation time: 20 minutes
Serves: 8 servings

Ingredients
1 stick butter
1 cup Maple Syrup
3 bananas
1/2 cup chopped toasted pecans
1 recipe of your favorite pancake mix (we like buttermilk recipe from Bisquick)
1 teaspoon pure vanilla extract

Steps
Preheat oven to 350 degrees (high middle section)

In heavy cast iron skillet (#8 or #10 size) over low heat melt 1 stick of butter; with pastry brush, brush all the sides of the skillet with the butter. Then gently add 1 cup of Maple syrup. Remove from heat, let cool.

Slice 3-4 bananas evenly to completely cover bottom of pan.

Mix up 1 recipe pancake mix and add the vanilla.

Immediately pour batter slowly over the banana/syrup combo. Let sit 5-10 minutes.  Sprinkle chopped toasted pecans over that.

Bake in oven for 40-45 minutes or until cake tester inserted comes out clean.

Let cool approximately 5 minutes!
Invert on large platter or rimmed cookie sheet and serve.

Enjoy!!

2 thoughts on “Recipe of the week–Banana-Pecan Upside Down Pancake

  1. We stayed at the CW Worth house of the July 4th weekend and they served this recipe…it was scrumptious!!!

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