Banana bacon pecan pancakes | Homesick Texan
Breakfast

Banana, bacon, and pecan pancakes

Bananas, bacon, and pecans take these buttermilk pancakes over the top.

There are many ways to say I love you, and in my family, some folks have decided that pancakes are the way to show they care.

First there was my grandfather, who you’d find every Saturday flipping fat fluffy pancakes stuffed with blueberries and pecans. Then there’s my uncle and his famous Mexican pancakes, a concoction so outrageous that he’s been known to travel with a special skillet that’s used especially for these large pancakes loaded with pineapple and coconut. My brother has also taken to making pancakes, and on Christmas morning the family visited in the kitchen as he made stack after stack after stack.

Pancakes and love have been on my mind this week, as it’s not only the first week of Lent but Valentine’s Day is happening, too.

Banana bacon pecan pancakes | Homesick Texan

Shrove Tuesday, which in England is known as Pancake Tuesday, is that last hurrah before Lent begins. Of course, Shrove Tuesday is also known as Mardi Gras. And growing up in Houston, which is close to Galveston and New Orleans, two places rich with Mardi Gras traditions, I always felt a little strange spending that particular Tuesday hanging out in my church’s parish hall eating pancakes instead.

A few years ago, however, some British friends of mine were adamant about celebrating Shrove Tuesday and we emptied our refrigerators and pantries and came up with all sorts of crazy pancakes, both savory and sweet. It might not have been a parade down Bourbon Street, but it was still pretty wild.

The spirit of that evening lived on recently, as I found myself with too many bananas. While my first thought was to make banana bread, I decided that banana pancakes sounded far superior. And as I was already frying up some bacon, I figured I’d chuck a few pieces of it into the batter. Then a little research lead me to a Bon Appetit recipe for a caramel banana topping, which I dolled up with even more bacon along with some fresh pecans for a bit of crunch, too.

Banana bacon pecan pancakes | Homesick Texan

Sweet, smoky, salty, and nutty. These are tremendous pancakes. You could certainly eat a stack on Shrove Tuesday and feel like you’ve indulged quite a bit. Though they also make for a fine special day breakfast. And whoever is lucky enough to eat them will know immediately how you feel, as these banana, bacon, and pecan pancakes are a perfect way to show you care.

Banana, bacon, and pecan pancakes



Ingredients for the ranchera salsa:
1 (14-ounce) can diced tomatoes, preferably fire roasted
1/4 medium yellow onion, peeled
2 whole cloves garlic, peeled
2 jalapeños, cut in half, stemmed, seeded, and cut in half
1/2 cup cilantro
Salt

Ingredients for the shrimp queso flameado:
4 cups (16 ounces) Monterey Jack, shredded
1 pound small shrimp, peeled and deveined
3 teaspoons olive oil, divided
2 teaspoons lime juice
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Pinch of cayenne
1 clove garlic, minced
Warm corn tortillas or flour tortillas, for serving

Instructions:
To make the ranchera salsa, place the tomatoes, onion, garlic, and jalapeños in a medium pot. (Don’t worry about chopping the garlic, onion or jalapeños as you’ll be putting it in a blender or food processor after it cooks.) Bring the pot to a boil and then turn the heat down to low and simmer for 15 minutes or until the onion, garlic and jalapeño are softened. Turn off the heat and cool for 10 minutes.

Preheat the oven to 350°F. To make the queso flameado, lightly grease a medium-sized, ovenproof skillet and add to the skillet the shredded cheese. Don’t put it in the oven just yet. Meanwhile, as the salsa is cooling, toss the shrimp with 2 teaspoons of the olive oil, lime juice, salt, pepper, and cayenne. After the salsa has cooled, pour it into a blender or a food processor, along with the cilantro, scraping the sides of the pan to get out all of the salsa. Pulse the salsa until roughly chopped. Add salt to taste.

At this point, place the skillet with the cheese in the oven and bake until the cheese is melted and bubbling, about 10-15 minutes.

While the cheese is baking, in the same pot that cooked the salsa, heat up the remaining 1 teaspoon of olive oil on medium-low heat. Add the garlic and shrimp along with any marinade juices, and while occasionally stirring cook until the shrimp are pink and firm, about 3-5 minutes. Pour into the pot the ranchera salsa and stir to combine the shrimp with the salsa. Continue to cook for a couple more minutes or until the sauce has warmed up again. Taste and adjust seasonings.

Remove the cheese from the oven and spoon on top of the cheese the shrimp and ranchera salsa. Serve warm with tortillas.

Yield: 4 servings

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  1. Holy moly, these look wonderful! I've got to try them next weekend…

  2. Rocky Mountain Woman–These are perfect weekend fare! Enjoy!

  3. This is such an amazing combination of flavors – I love the sweet, smoky, and nutty all together. And such fluffy, pretty pancakes! I have to make these.

  4. Celeste

    WOW, a perfect dish of craving! I would certainly feel loved if somebody made this for me.

  5. wow this looks too good!! I don't eat pork but I could use turkey bacon as a substitute! too tempting! it looks so good! thanks for sharing!

  6. Bacon, maple syrup and pancakes are truly manna from heaven. These look like good, thick fluffy pancakes, too.

  7. Anonymous

    Wow, these do look great. Am i just missing
    the print button on your recipes? I would
    love to make these but I need a printed version
    in order to do so. Thanks and great site!

    bongostella

  8. Katie–You can't go wrong with that combination!

    Celeste–You would indeed!

    Manu–Turkey bacon is a great substitute.

    Sarah–They're very thick!

  9. Bongostella–Please accept my apologies, but this blogging platform doesn't offer an easy solution for printing recipes. Until I figure out something, in the meantime for printing you can highlight the recipe and then cut and paste into a word processing program or when you go to print you can choose to only print the page that has the recipe.

  10. Crown it with a blueberry to make it healthy.

  11. Shelley–Blueberries would be wonderful!

  12. These look positively decadent. Dinner anyone?

  13. What a Show Stopper! I had bacon waffles at Bacon in Austin recently and they were good but they just threw some sliced bananas on top. LAME. This is how it should be done! Sweet, salty, caramelized – yes ma'am!!

  14. Abbe–They're wonderful for dinner!

    Miss Meat and Potatoes–Yep, the brown sugar syrup is key as it brings everything together.

  15. OH MY STARS – these look amazing! I love that combination – I cannot wait to try!

  16. I made these last night and they were amazing!! Happy belated Fat Tuesday!!

  17. Anonymous

    My hubbs loves PECANS oy vey, I will make these up always having some PECANS in the freezer that and CASHEWS…I am gonna make ree drumonds chicken roll ups i just took a look at her recipe and I have the ingredients..I used to do lent when I went to the rc church left it when I was 18 joined the episcopal, married a jewish man and I pray daily but no church affiliation at all, I think karma is the thing, and buddhism, what you throw out into the universe so shall you get..Peaceful loving thoughts to you in NYC our only child lives there loves it a lot..gets to the west coast a lot, but is in love with AUSTIN, texas wants to live there permanently if she can find film work..she is single so she only thinks in her terms..love AUSTIN myself, it is hot and lovely and creative..Love your blog, it is so neat.Love the recipes and your thoughts on your family and Texas..never get the Texas out of yourself it is a really beautiful state, i think because the sun is always shining someplace and the blue skies make a person feel really alive and certain places have the prettiest wildflowers I have ever witnessed and something about southern hospitality that cannot be beat..ciao!!!!!!!!!!

  18. Tommy in Toronto

    Those look killer.

  19. Anonymous

    Pancakes with caramelised banana and bacon are a mainstay of the cafe scene in New Zealand. Its great to see this proliferating! Pecans are a nice touch.

  20. Perhaps sac-relig for a Native Texan to say so, but here goes….not diggin' the pecans.

  21. Anonymous

    I made this last evening and OMG it was so good! I'll never eat a plain pancake again!

  22. These look glorious! And I certainly like the sound of your uncle. Anyone who travels with a special skillet can be my travel companion anytime.

  23. These pictures are making me drool! I might just have to make these this weekend (I tend not to like bacon in sweet desserts–I know–so I might have to leave out that part, but you've almost convinced me)

  24. On my recent 90 mile trip to Costco to get pecans among other things, I also found an 8 pack of Rotel tomatoes and green chilies there for $6.49. That's a lot less than my local market.

  25. I love them for the same reason, but I haven't recovered from reading some expert saying that pancakes are, nutritionally, a complete waste….

  26. Susan–Hope you enjoy them!

    Jessica–Hurrah! I'm pleased they were a hit!

    Anon–Thank you! Texas is indeed beautiful.

    Tommy–They are, in fact I needed a nap after eating them!

  27. Anon–I like that and I need to visit New Zealand soon.

    Mike–That's okay, they're good without, too.

    Anon–I'm so pleased you enjoyed them!

    Lickedspoon–It's definitely a good thing to travel with!

  28. Laura–It's fine without the bacon if you're not a fan.

    Duncan–What a find!

    Shelley–Perhaps, but they do taste good.

  29. omigosh. I can't wait to try this w/ some Texas peaches in a few months!

  30. Michele

    I've been making this topping of yours for weeks now–we've had it on pancakes, crepes, French toast, and ice cream. I'm having a dinner party next week, and I'm serving this! I've never made a caramel sauce so successful before–thanks!

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