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Recipes
| Chef |
Heather Gardea |
| Restaurant/Operation |
Carrows Restaurants, Carlsbad, Calif. |
| Menupart |
Breads |
| Daypart |
Breakfast |
| Region |
American |
| Yield: 1 serving |
| Maple-flavored syrup, divided use |
3 oz. |
| Banana, small- to medium-sized, sliced |
1 |
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1. Pour pancake batter onto griddle to make 3 equal-sized pancakes. Cook 4 to 5 minutes, flipping once, until golden brown.
2. Heat 1 oz. syrup in sauté pan. Add banana slices and sauté until heated through.
3. Shingle pancakes across 11-in. platter. Pour heated bananas with syrup over pancakes; drizzle with caramel sauce and top with whipped cream. Serve with 2 oz. syrup on side. |
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