Banana Cream Pie Pancakes

By Erika on May 7th, 2013 / / 1 Comment

 

Banana Cream Pie Pancakes | The Hopeless Housewife

Breakfast can be an extra special treat and these fluffy Banana Cream Pie Pancakes are bound to turn an every day morning into something really special.  The fluffy banana pancakes are topped with custard, whipped cream and almonds will delight anyone who tries them!

Banana Cream Pie Pancakes

Banana Cream Pie Pancakes

Ingredients

For the custard:

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1 egg, lightly beaten
  • 1-1/2 tablespoons butter
  • 1 teaspoon vanilla extract

For pancakes:

  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 tablespoons sugar
  • 1 egg
  • 2 tablespoons melted butter
  • 1 cup buttermilk
  • oil for griddle
  • For baanas:
  • 2 bananas, sliced
  • 1/4 cup sugar

For topping:

  • whipped cream
  • 1/2 cup slivered almonds

Instructions

  1. For the custard:
  2. Make custard. Combine the sugar, cornstarch, salt and milk in a large saucepan and whisk until smooth. Cook and stir over medium-high heat until it is bubbly and thickened. Reduce heat and cook, whacking constantly for 2 minutes longer. Remove from the heat. Let cool for a few minutes, then stir a small amount of hot filling into egg. Pour all egg mixture back into the pan. Bring to a gentle boil and cook, stirring constantly for 2 minutes longer.
  3. Remove from heat. Add butter and vanilla and mix well. Press plastic wrap onto top of custard so it can't form a "skin". Refrigerate for at least 30 minutes.
  4. Make pancakes. Mix dry ingredients into a medium bowl. In a separate small bowl, beat egg. Add melted butter and buttermilk and whisk until combined. Add to dry ingredients and mix until combined.
  5. Heat oil in large skillet or griddle over medium heat until the oil sizzles when you put a drop of batter in it. Pour a little more than 1/2 cup of batter into pan and let it spread out into a large round. When small bubble start to form in batter, add 8-10 slices of banana over the top. Lightly sprinkle sugar over the top to coat. Using a large spatula, flip when pancake is is golden brown on the bottom. Cook until golden on both sides. Transfer to a plate, banana side up.
  6. Top each pancake with a heaping tablespoon of custard, whipped cream then almonds. Serve immediately.

 

Banana Cream Pie Pancakes |The Hopeless Housewife

show comments one response

  • A wonderful breakfast! Love the creamy nutty toppings.

  • Leave a Reply to Angie@Angie's Recipes