Banana Pecan Pancakes
 
 
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Ingredients
  • 2 cups buttermilk
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1  ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 2 tablespoons sugar
  • ½ cup pecans, toasted and finely ground (not chopped)
  • 1 tbsp toasted pecans, chopped
  • ½ stick unsalted butter, melted
  • 3 bananas, peeled and sliced in ¼-inch circles
  • Maple syrup (the good stuff!)
Method
  1. In a large mixing bowl whisk the buttermilk, eggs and vanilla until well combined.  In a separate bowl mix the flour, baking powder, baking soda, salt and sugar.  Combine the wet ingredients with the dry and stir until the lumps are gone.  Fold in all the pecans and only 3/4 of the melted butter, whisk until batter is smooth.
  2. Heat a griddle over medium low heat and brush with some melted butter to coat.  Using a ladle or small measuring cup pour out individual pancakes onto griddle.  Cook pancakes on the first side until they are just set, then carefully place sliced bananas on top.  I usually get 3-4 per pancake.  When tiny bubbles appear, flip pancakes, coating each pancake spot with more melted butter so the bananas won't stick to the griddle.  Cook until golden.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/05/27/banana-pecan-pancakes/