Banana Pecan Pancake Bake



Photo from Pillsbury

It was a bittersweet moment when I got the third and

final call from Pillsbury that I was to be a finalist again.

I was thrilled that I was chosen, but I also knew that this

was my last time to be at the competition. The rules state

that you can only be a finalist three times, unless you win

the grand prize. I remember hearing Sally Pillsbury talk at

one of our get togethers and she said, "once you've been here

three time, you're outta here!" Meeting both Sally and her

husband George was exciting. We were able to get a picture

taken with them. They still lead the grand march into the

ballroom at every contest.

Here is the recipe for Banana Pecan Pancake Bake from Pillsbury:

Pancakes

2 boxes (16.4 oz each) Pillsbury® frozen original pancakes (24 pancakes)

2 tablespoons butter or margarine, softened

3 eggs

1 cup half-and-half

¼ cup maple-flavored syrup with butter

½ teaspoon ground cinnamon

2 containers (6 oz each) Yoplait® Light Fat Free banana cream pie yogurt

4 medium bananas, cut diagonally into 1/4-inch-thick slices

½ cup chopped pecans

Garnishes

¾ cup extra-creamy whipped topping with real cream

12 diagonal slices bananas (1/4 inch thick)

¾ cup maple-flavored syrup with butter

½ teaspoon ground cinnamon

2 tablespoons chopped pecans, if desired

Additional ground cinnamon, if desired

Heat the oven to 350°F.   Remove frozen pancakes from boxes; unwrap and carefully separate.   Set aside to partially thaw.   With small pastry brush, coat bottom and sides of 15x10x1-inch pan with softened butter. 

 In a 5-cup blender or large food processor, place eggs, half-and-half, 1/4 cup syrup, 1/2 teaspoon cinnamon and the yogurt; cover and blend on low speed 10 seconds until smooth.   If necessary, scrape down sides of blender with rubber spatula and blend 5 to 10 seconds longer.   Set aside.

 Place 12 of the pancakes in 4 rows of 3 pancakes each, overlapping slightly if necessary, in pan.  Pour 1 1/2 cups of yogurt mixture evenly over pancakes (if necessary, use small spoon to coat surface of each pancake with yogurt mixture).  

 Place banana slices in a single layer over pancakes.   Place remaining 12 pancakes over banana-topped pancakes.   Pour remaining yogurt mixture evenly over all pancakes.   With large turkey baster, coat pancakes evenly with yogurt mixture from pan.   Let stand 10 minutes to allow yogurt mixture to soak into pancakes.   With baster, coat pancakes again with yogurt mixture from pan.   Let stand 5 minutes longer.   Sprinkle 1/2 cup pecans evenly over top.

 Bake 30 to 40 minutes or until edges are set and light golden brown.   Let stand 10 minutes before serving. 

 Cut into 12 servings; place on individual plates.   Top each with 1 tablespoon of whipped topping, 1 banana slice and 1 tablespoon syrup; sprinkle each with a dash of cinnamon and 1/2 teaspoon pecans.   Sprinkle edge of each plate with additional cinnamon.

This recipe is good for a family gathering or for Sunday brunch.  I've heard people say that they have even served it at a wedding shower.  I hope you will give it a try!

Happy baking,

Pam