Banana Pecan Caramel Pancakes Recipe

Sift flour, baking powder, and salt together. Add eggs and sugar.

Slowly add the milk and whisk until the batter is smooth.

Cook butter until lightly browned. Add to the mixture and blend well. Set aside for one hour.

Preheat a pan and add some oil. Cook pancakes until golden brown. Keep warm.

To make the caramel sauce: Put 10 tablespoons sugar and 1/4 cup water in a pan. Bring to a boil, stirring constantly. Cook for about 10 to 15 minutes or until the syrup is thin in consistency and deep caramel in color.

Remove from heat. Stir in 1 1/2 cups cream.

In a bowl, whip 1 egg yolk. Add in some of the hot mixture and blend well. Add back to the pan.

Cook over high heat until thick, about 2 minutes. Cool.

Dip 1 cup whole pecans in the caramel sauce then transfer to a greased baking pan. Bake until a crust forms around the nuts.

To serve, stack pancakes on a plate. Sprinkle with some sugar. Top with two sliced bananas and caramelized pecan nuts. Serve with whipped cream and syrup.