Bob Evans Farms, Inc. owns and operates more than 520 full-service, family restaurants in 22 states, mainly in the east north central, mid-Atlantic, and southern regions of the United States. Most of these operate under the Bob Evans Restaurant banner. About 83 percent of the company's revenues are generated by its restaurant operations. The remaining sales come from Bob Evans's food products operations. The company produces and distributes fresh, smoked, and fully cooked pork sausage and ham products under the Bob Evans, Owens Country Sausage, and Country Creek Farm brands, as well as a variety of other complementary food items sold in the refrigerated and frozen sections of grocery stores. The company's food products are distributed through more than 15,000 grocery stores in 30 states.




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
caramel sauce
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.

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