This recipe is a good way to use up bananas and want something a little different for breakfast or dinner. My daughter loves them with chocolate syrup on top but I prefer maple syrup. This recipe came from a back issue of Canadian Living magazine.
I cut this recipe from my local paper years ago now, and I FINALLY made them for breakfast this morning, and they were great! I didn't have any buttermilk so I added 2 tbsp. of lemon juice to the 2 cups milk and it worked out just fine! I think these would be great with chocolate chips added in, or strawberries & Cool Whip on top(or all three!!) for an extra special & decadent breakfast treat!I guess then you could call them Banana Split Pancakes! Cook time is per pancake, so it depends on how many you make.
A great brunch item! One of my husbands favorite filling, baked, french toast style, sandwiches filled with cheese, ham, turkey & mustard. Raspberry preserves is a must for him. Could be eaten for breakfast, lunch or dinner. This is a LESSER FAT Monte Cristo recipe being baked and not fried full of flavor! I also like to buy the low salt cold cuts or use fresh baked turkey leftovers sliced thin.
My Mom used to make this as a special breakfast treat when we had company or for holidays. It is a baked pancake/custard. I like it with syrup and sausages served on the side. The Finns would often serve with jam or fruit preserves and of course coffee.
A peachy keen way to serve up pancakes! Yogurt adds protein and helps leaven these exceptionally tender pancakes.If desired, other fruit yogurts can be substituted for the peach. From Country Living Magazine.