Banana-Pecan Pancakes

 

2

eggs

2

cups Gold Medal® all-purpose flour

2

cups buttermilk

2

cups mashed very ripe bananas (4 medium)

1/4

cup granulated or packed brown sugar

1/4

cup vegetable oil

2

teaspoons baking powder

1

teaspoon baking soda

1/2

teaspoon salt

1

cup chopped pecans, toasted, if desired

3

medium bananas, sliced

1

quart strawberries, cut in half (3 cups)

Maple-flavored syrup

Sweetened whipped cream, if desired

Ground nutmeg, if desired

• 1 Beat eggs in medium bowl with hand beater until fluffy. Beat in flour, buttermilk, mashed bananas, sugar, oil, baking powder, baking soda and salt just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
• 2 Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
• 3 For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
• 4 Serve pancakes with sliced bananas and strawberry halves. Drizzle with syrup. Top with whipped cream; sprinkle with nutmeg.