Judging by my first few posts can you tell that I started this blog right after St. Patrick’s Day? While I decorated these foods to fit the theme of the holiday, they really work for any time of the year. For this recipe, you can simply use different shaped cookies or go with some traditional round pancakes. It’s really all up to you. Since these pancakes were made the morning of St. Paddy’s, I went with some shamrock cutters. I didn’t go fancy at all with the pancakes. They are your regular Aunt Jemima mix pancakes. I think we all know how to add some water to the mix to make pancakes so I skipped the recipe for pancakes.
The recipe for the banana sauce does follow. It was delicious and dressed up the pancakes nicely. It was a great alternative to syrup.
Banana Sauce with Pecans
2 small bananas, sliced
1 tablespoon salted butter
2 teaspoons brown sugar
1/4 cup pecans, chopped
1. Place frying pan over low heat with the butter.
2. Once butter is melted, add sugar and bananas to the pan. Saute for about 2 minutes before removing from pan.
3. Add pecans to the same frying pan and saute for a few minutes. Top banana sauce with the pecans.
4. Serve over pancakes. Makes 3-4 servings.