I don’t know many people who don’t like pancakes. So impress your next breakfast guests with this New Orleans-style take on a fluffy German pancake. This is a quick recipe that takes about 30 minutes tops.
Simply top the finished pancake with thinly sliced bananas, brown sugar and pecans then briefly broil to get a nice caramelization effect for the bananas.
- 1 banana (thinly sliced)
- chopped pecans
- 2 TBSP butter
- 1/4 cup brown sugar
- 1/2 cup flour
- sprinkle of granulated sugar
- 1/2 cup milk (I usually use almond milk)
- 3 eggs
- pinch of salt
- 1 tsp vanilla extract
- pinch of nutmeg
- powdered sugar (for topping)
- Preheat oven to 450F. Add in oven-safe skillet while over is preheating.
- Whisk eggs until nice and fluffy.
- Gradually mix in flour, granulated sugar, nutmeg and salt.
- Add in milk and vanilla extract and mix well. Batter may not be thick as compared to regular pancake batter.
- When oven has preheated, remove skillet and melt butter in it.
- Once butter has melted, pour in batter and place skillet back in over. Bake at 450F for 20 minutes.
- While pancake is baking, thinly slice banana and chop pecans.
- Once pancake is finished baking, remove from oven. Set broiler to high.
- Add bananas, pecan and brown sugar to top of pancake and place under broiler for 2 minutes. Monitor the pancake closely while it’s broiling.
- After approximately 2 minutes, remove pancake and dust with powdered sugar.
- Serve immediately. Syrup and butter are optional.
The sweetness from the brown sugar and banana slices should make it sweet enough to not have to use syrup. However, I’ve tried it with syrup and without and it’s delicious either way so you really can’t go wrong.
If you prefer not to use the bananas foster topping, your favor fruit topping will suffice.
Ideally, this pancake should serve four. In reality, it will most likely serve two. It’s that irresistible.