Banana and Pecan Pancakes |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 6 |
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After trying Kree's Banana Bread Oatmeal, I had to go in search of other recipes that had that flavor because it is one of my favorites. This is also in my B&B arsenal recipe file for company. I cut the recipe way down if it's just me. I haven't tried freezing them yet, but plan to. Also, the prep and cooking times are way off because sometimes, I make batter and don't cook it right away. Ingredients:
2 cups buttermilk |
3 eggs |
1 teaspoon pure vanilla extract |
2 cups self-rising flour |
4 tablespoons sugar |
1/2 cup pecans, toasted and chopped very fine |
1/4 cup unsalted butter, melted |
3 bananas, peeled and diced in 1/4-inch circles |
Directions:
1. Preheat the oven to the lowest setting (warm on an electric stove).
2. In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined.
3. In a separate bowl mix the flour and sugar.
4. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps.
5. Fold in the pecans, most of the melted butter and whisk until batter is smooth.
6. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking.
7. Using a ladle pour the batter into the pan.
8. Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter.
9. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes.
10. Transfer pancakes to a warming plate in the oven while you make the rest.
11. Serve with maple syrup and butter.
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