CARAMEL BANANA PECAN CREAM PANCAKES
Bob Evans Recipe
2 cups vanilla pudding
2 cups cream cheese
prepared pancake batter for 2 pancakes
2 tablespoons honey roasted pecans
1 banana sliced into 1/2 inch thick slices
1 tablespoon powdered sugar whipped topping
FOR VANILLA CREAM CHEESE MIXTURE: Combine vanilla pudding and room temperature cream cheese. Mix until well blended and creamy (no lumps). Refrigerate immediately. Covered vanilla cream may be stored in the refrigerator for up to five days.
TO MAKE THE PANCAKES: Dispense batter for two hotcakes on a 350 degree pan/griddle. Evenly distribute half of the pecans and four banana slices per hotcake immediately after dispensing batter onto griddle. Grill hotcakes until they bubble and each hotcake is dry on edges. Flip hotcakes over. Grill until golden brown on both sides. Place first hotcake upside down on plate.
TO SERVE: Using a tablespoon, place four spoons of vanilla cream cheese mixture on the upside down hotcake. Then place the second hotcake upside down on top of the vanilla cream cheese mixture. (Bananas and pecans should be visible). Ladle caramel sauce on top of the hotcakes. Sprinkle hotcakes with powdered sugar. Garnish with whipped topping.