WILMINGTON, NC (WWAY) -- When your business is breakfast, you’re bound to have some pretty amazing ideas. So when I needed a fantastic Christmas breakfast dish, I asked my new friends, Doug and Margi Erikson, owners of The CW Worth House Bed and Breakfast in Historic Downtown Wilmington, N.C. if they had one they’d be willing to share.
I tend to be drawn to savory breakfast dishes, and Margi and Doug have plenty of those, too, but what I really wanted was a sweet breakfast treat to feed the whole family. Doug says, “This is ‘hands down’ our guests’ favorite dish in the morning. [All you need is] a large old fashioned cast iron skillet to make it.”
Cast iron skillet in hand, I got to work to see if this was as easy as Doug promised. The result was beautiful, flavorful and ultimately very easy. I hope you’ll try this taste treat for your special holiday breakfast or when you need an impressive but easy breakfast dish. In the meantime if you’d like to visit the C.W. Worth House in person or virtually, check out their website a www.worthhouse.com, or call for reservations at 800-340-8559.
Banana-Pecan Upside-Down Pancake
Courtesy of CW Worth House Bed and Breakfast
Historic Wilmington, N.C.
Preparation time: 20 minutes
Cook time: 35-40 minutes
1 stick unsalted butter
1 cup real Maple Syrup
3 to 4 bananas
2 cups Bisquick ® baking mix
1 cup lowfat milk
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup toasted pecans, roughly chopped
1. Preheat oven to 350 degrees (high middle section)
2. In heavy cast iron skillet (#8 or #10 size*), over low heat, melt 1 stick of butter. When melted, use pastry brush to coat all the sides of the skillet with the butter. Then gently pour maple syrup into melted butter. Do not stir. Remove from heat, let cool.
3. Meanwhile, slice 3 to 4 bananas ½-inch thick and place evenly in one layer over the butter/syrup mixture to completely cover.
4. In medium bowl, mix baking mix, milk, eggs and vanilla. Immediately pour batter slowly over the banana-syrup combo in cast iron pan. Do not stir. Let sit 5-10 minutes. Sprinkle pecans over batter and bake for 35-40 minutes or until deep golden brown.
5. Remove from oven and cool approximately 5 minutes. This lets the syrup/butter mixture soak into the pancake. Carefully invert onto large platter or rimmed cookie sheet and slice into 8 wedges. Serve immediately.
*NOTE: Old cast iron skillets are marked with a number near the handle. This is the size of the skillet. Newer skillets may not have the number or may be marked on the bottom. This recipe is best in a skillet that measures (across the bottom) 8 or 10 inches wide.
Approximate Values Per Serving: 444 calories , 28 g fat (10 g saturated), 78 mg cholesterol, 6 g protein, 59 g carbohydrates, 2 g dietary fiber, 488 mg sodium