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Fluffy Pancakes with Banana Caramel Sauce

  • Makes: 16 pancakes (8 servings)  
  • Freezes: pancakes (excellent) banana caramel sauce (not recommended) 
  • Preparation Time: 20 minutes 

Ingredients

Pancakes:

1 can 354 mL Carnation® Evaporated Milk (Regular, 2% Fat or Fat Free)

¼ cup 50 mL lemon juice

2 ¾ cups 675 mL Robin Hood® Original All Purpose Flour

¼ cup50 mL granulated sugar

½ tsp2 mL salt

2 tsp 10 mL baking powder

½ tsp 2 mL baking soda

2 eggs

¼ cup 50 mL melted butter

Butter for frying

Banana Caramel Sauce

2 tbsp 30 mL butter

4 bananas sliced

1 can300 mL Eagle Brand® Dulce de Leche Caramel Flavoured Sauce

Directions

  1 Pancakes: Combine evaporated milk and lemon juice.  Reserve. Combine dry ingredients in large bowl. Mix in evaporated milk mixture, eggs and butter. Do not over mix, batter will be thick and lumpy. Melt butter over medium high heat in large frying pan. Drop batter by ¼ cups (50 mL) into hot pan. Cook until bubbles start to form on surface. Flip and cook until golden. Keep covered with foil in warm oven (200°F/95°C).

  2 Banana Caramel Sauce: Melt butter over medium high heat in large frying pan. Add banana slices and sauté 1 minute. Add caramel flavoured sauce, reduce heat to low and cook and stir until sauce is warm. Remove from heat and serve over pancakes.

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