C.W. Worth House Bed and Breakfast

Exterior view of Victorian property with large front porch at dusk

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Banana-Pecan Upside Down Pancake: Recipe of the Week

Did you hear about the maple syrup company that went out of business? Those poor saps.

Happy National Maple Syrup Day! Did you know that just one maple tree must grow 40 years before it is ready to be tapped? Oh and most cheaper syrups found in your local grocery store are really corn syrup and a combination of many other ingredients (none of which are pure maple syrup). That being said make sure you are using real maple syrup for this delectable pancake recipe! You will also need a large old fashioned cast iron skillet to make it. This is “hands down” our guests most favorite dish in the morning. We are excited to share it with you today!

From the kitchen of: C.W. Worth House Bed and Breakfast

Total preparation time: 20 minutes                                           Cook time:  35-40 minutes

Serves: 8 servings

1 stick butter
1 C Maple Syrup
3-4  bananas
1/2 C toasted pecans, roughly chopped
1 recipe of your favorite pancake mix (we like Bisquick buttermilk)
1 teaspoon pure vanilla extract

Let’s bake a pancake!

Preheat oven to 350 degrees

In heavy cast iron skillet (#10 size), over low heat, melt 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. Remove from heat, let cool. white dish cloth, large yellow chuns of butter resting on top, silver butter knife placed beside the cloth
Slice 3-4 bananas 3/8 inch thick evenly in one layer into the butter/syrup mixture to completely cover the bottom of the pan.  Really fit the slices in to fill in all the space.

Mix up 1 recipe pancake mix and add the vanilla.  We use the Bisquick buttermilk recipe on the side of the box or online. pink, yellow, and blue whisk,small brown bottle of vanilla extract, large white mixing bowl, pink and white dish rags

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

Bake in oven for 35-40 minutes or until deep golden brown.

Let cool approximately 5 minutes! This lets the syrup/butter mixture soak into the pancake.

Carefully and quickly invert the cast iron skillet onto large rimmed cookie sheet and slice into 8 wedges.





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