Toffee and banana-filled pancake batter is cooked in a cast iron skillet, then drizzled with syrup. We found the perfect breakfast for a lazy, cozy morning: these grilled banana toffee pancakes. For additional servings, see the recipe here.
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Serves 4.
Ingredients
| 2 Cup | all-purpose flour |
| 1/4 Teaspoon | salt |
| 2 Teaspoon | baking powder |
| 1 Tablespoon | sugar |
| 1 1/2 Cup | milk |
| 2 Tablespoon | butter, melted |
| 2 | eggs |
| 1 Large | bananas |
| 1/2 Cup | english toffee bits |
Steps
- When ready to cook, set temperature to 450° and preheat, lid closed for 15 minutes.
- Place a cast iron skillet or griddle onto grill grate. Close lid and allow the skillet to preheat for 10 to 15 minutes.
- In a bowl, mix together dry ingredients.
- Beat eggs into 1-1/2 cups milk, then stir in 2 tbsp melted cooled butter. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don’t worry about a few lumps.
- If batter seems thick, add a little more milk. Stir in banana and toffee chips.
- Place 1-2 tsp butter on skillet. When butter foam subsides, ladle batter onto skillet. Make pancakes any size you like.
- Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until second side is lightly browned.
- Serve, or place on a plate and cover with foil to keep warm. Top with syrup and your favorite toppings.
- Enjoy your Grilled Banana Toffee Pancakes!