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Banana Pancakes with Salted Caramel Apple Butter Drizzle

Banana Pancakes with Salted Caramel Apple Butter Drizzle

Light and fluffy pancakes are laced with mashed bananas and flavored with Musselman’s® Apple Butter Fusions Salted Caramel sauce for a crowd-pleasing breakfast or brunch.


Banana Pancakes with Salted Caramel Apple Butter Drizzle

Ingredients

Servings: 24

8 cups (2 lb 2 oz) all-purpose flour

1/4 cup (1.7 oz) baking powder

2 tbsp (1.2 oz) salt

6 1/2 cups (4 lb 14 oz) Musselman’s® Apple Butter Fusions Salted Caramel flavor, divided

6 cups (48 oz) 2% milk

4 cups (2 lb 8 oz) mashed ripe bananas (about 6 bananas)

1 1/2 cups (12 oz) canola oil, divided

6 eggs

3 cups (13.2 oz) toasted chopped walnuts

Method

  1. In large bowl, whisk together flour, baking powder and salt. In separate bowl, whisk together 1/2 cup Musselman’s® Apple Butter Fusions Salted Caramel flavor, milk, bananas, 3/4 cup canola oil and eggs; stir into flour mixture.
  2. Heat flat-top griddle over medium heat; brush with some of the remaining oil. Using 1/3 cup batter per pancake, cook pancakes in batches, for 1 to 2 minutes or until bubbles appear on top. Turn and cook for 1 to 2 minutes or until golden on the bottom and set, adding more oil as needed. Makes 48 pancakes.
  3. Serve 2 pancakes per serving. Drizzle each serving with 1/4 cup remaining with Musselman’s® Apple Butter Fusions Salted Caramel flavor and 2 tbsp walnuts.

Tip:

  • Serve pancakes with a dollop of Greek yogurt or whipped cream and fresh banana slices.
  • Substitute pecans for walnuts.

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