Elvis loves his peanut butter and banana sandwiches so, if you spot him outside of Vegas, you can bet he came for the my Peanut Butter and Bananas Foster Pancakes. And don’t forget his bacon!
For me, “the holidays” don’t really end with New Years Day. In fact, right about now, I am just starting to getting caught up on all of the holiday chores and things and I’m finally ready to start celebrating. But, right about now (wouldn’t you know it) everyone else is finished celebrating and has “moved on” to other things.
That’s why I have sort of “adopted” a holiday in January to make my very own. A holiday to do “my way,” to have a little fun without all of the “required” activities, to celebrate however I “feel like it” and serve food that is totally different and fun (or slightly crazy, however you look at it) or whatever I want each year. Sounds perfect, doesn’t it?
So, what’s the holiday? Elvis’ birthday! The King’s birthday is the perfect holiday for us really. My husband and I are big rock ‘n roll fans and yes, our ipod does have more downloads than yours… waaaaaay more. Yep, I’m pretty sure. My hubby has over 15,000 downloads. No, that’s not an exaggeration. Every song that was ever recorded in the history of the world (whether it is any good or not) is on our ipod. I should really say it is his ipod… I think he may love it more than anything else in this world. Let’s just say that I’m not going to ask him who he will save first in case of a fire (the ipod or me). Anyway, Elvis’ birthday is perfect for our very own little celebration.
This year, I decided to stray from our “traditional Elvis Sandwich“ dinner party and go a little crazy with the whole “peanut butter and fried bananas” theme. We had an “Elvis Peanut Butter and Bananas Pancake” dinner instead. I must say it was amazing!
I really didn’t know what I expected out of pancakes that were smothered with peanut butter but, I must say, my whole family loved them! Even my husband. You remember him… the guy who doesn’t think something is actually food if it is not Mexican food. Ya, that guy! He loved them!
The first batch of pancakes that I made had peanut butter in the pancake batter, itself. I found that the batter browned way too fast and burned before the middle was fully cooked. When I reduced the temperature, the pancakes didn’t cook or rise very well. My second batch was a “straight” buttermilk pancake mix but, spreading the peanut butter on the warm pancakes added all of the peanut-y flavor I wanted. Also, there was no need to spread additional butter on the pancakes.
- My version of the traditional Southern Bananas Foster Recipe has no alcohol at all.
- I use sarsaparilla instead of rum to give the sauce a depth of flavor.
- I don’t like the taste of banana flavored liqueur at all. So, I smash up a couple of slices of the banana into the sauce and whisk well so that the bananas “dissolve” into the sauce. I found that doing this gives the same banana flavor but, no yucky, fake banana after taste.
I hope you have fun with this recipe. It makes a very nice breakfast or weekend brunch dish. You can even serve it for a “breakfast for dinner” night like we did.
And don’t forget the King’s bacon!
—posted by Sandy
- Enough batter to make 12 to 16 pancakes made from your favorite pancake recipe or pancake mix
- 8 tablespoons butter
- 1 cup light brown sugar
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup sarsaparilla
- pinch of salt
- 4 to 6 bananas
- 12 ounces creamy peanut butter
- Prepare the batter for your favorite pancake recipe or mix and set aside.
- Melt the butter and brown sugar together in a large frying pan over medium heat and simmer until the brown sugar is completely dissolved, about 2 minutes. Stir in the cinnamon and nutmeg.
- Smash a few slices of banana into the sugar mixture and stir dissolve the banana though out the sauce.
- Pour the sarsaparilla into the pan and simmer over to reduce the sauce until it is thick enough to coat the back of a spoon.
- Turn off the heat and set the sauce aside until the pancakes are cooked.
- Cook the pancakes in batches.
- When the pancakes are ready, return the brown sugar sauce to medium heat and add the remaining banana slices. Simmer until the bananas are softened and slightly browned.
- Warm the peanut butter in the microwave until soften enough to spread easily on the pancakes, about 30 to 45 seconds.
- Assemble the Elvis Pancake Stacks by placing one pancake in the center of a plate. Spread with warm peanut butter and top with a few slices of bananas Foster with some of the sauce. Place another pancake on top of the banana layer and spread with peanut butter and bananas. Repeat.
- Serve with bacon.
This recipe is shared in Spicy Foodie’s January Best Recipe Round-Up. Come visit her sight and check out the other fabulous recipes.