4
firm ripe medium bananas, cut into 1/2-inch slices
1/2
cup chopped toasted pecans or walnuts, if desired
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Steps
1
In medium bowl, stir Bisquick™ mix, milk and eggs until blended. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, use slightly less than 1/4 cup batter. Cook until bubbles break on surface. Turn; cook until golden. Serve immediately, or place on cookie sheet in warm oven until ready to serve.
2
In 10-inch nonstick skillet, mix butter, brown sugar, cinnamon, nutmeg, maple syrup and rum extract. Cook mixture over medium-high heat 2 to 3 minutes, stirring constantly with wooden spoon, until sugar dissolves and mixture is thick.
3
Reduce heat to medium; add bananas, gently spooning sauce over each piece. Cook about 3 minutes or until bananas are glossy and coated with sauce.
4
To serve, place 2 pancakes on each individual plate; spoon about 1/3 cup bananas and sauce over pancakes. Garnish with chopped nuts, and serve immediately.
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To toast nuts, sprinkle into an ungreased heavy skillet. Cook over medium heat for 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. To bake nuts instead, heat the oven to 350°F. Spread nuts in an ungreased shallow pan. Bake uncovered for 6 to 10 minutes, stirring occasionally, until light brown.
To quickly ripen bananas, place them in a paper bag and store at room temperature for 1 to 2 days.
To test the griddle before cooking your pancakes, sprinkle with a few drops of water. If the bubbles jump around, the heat is just right.
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