Banana-Pecan Upside Down Pancake

This wonderful dish is baked in a cast iron skillet and flipped over and served in wedges. Simply divine!

1 stick of butter
1 cup maple syrup
3 bananas, firm
1/2 c. chopped toasted pecans
1 recipe of your favorite pancake mix
(we use buttermilk recipe on Bisquick box)

Preheat oven to 350 degrees. Place oven rack in middle of oven. In heavy iron skillet (#10) over low heat, melt 1 stick of butter. With pastry brush, brush sides of the skillet with the butter. Remove from heat. Then slowly add 1 cup of Maple syrup. Let cool slightly. Slice 3 bananas and evenly cover the bottom of the pan. Sprinkle chopped pecans over that. Mix up 1 recipe of pancake mix. Immediately, gently pour batter over the banana/syrup combo so as not to disturb the bananas. Let sit 5-10 minutes to rest and rise. Bake in 350 degree oven for 40 minutes or until cake tester comes out clean. It will be slightly puffed and golden brown on top. Remove from oven and let sit at least 5 minutes. Invert on large platter or rimmed cookie sheet. Slice into 8 wedges and serve.

Recipe Summary:
Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes baking; 15 minurtes resting time

Other recipes by C.W. Worth House B&B:
Rosemary-Goat Cheese Strata
Cranberry Eggnog Muffins
Blueberry Coffeecake with Streusel
Artichoke Mushroom Quiche

Recipe Provided By:
C.W. Worth House B&B
Wilmington, NC

Wilmington Bed and Breakfast Inns