Banana-Pecan Pancakes

Make breakfast extra-special when you serve up these gourmet pancakes! MORE+ LESS-

By Betty Crocker Kitchens

January 5, 2010

eggs

cups Gold Medal™ all-purpose flour

cups buttermilk

cups mashed very ripe bananas (4 medium)

1/4

cup granulated or packed brown sugar

1/4

cup vegetable oil

teaspoons baking powder

teaspoon baking soda

1/2

teaspoon salt

cup chopped pecans, toasted, if desired

medium bananas, sliced

quart strawberries, cut in half (3 cups)

Maple-flavored syrup

Sweetened whipped cream, if desired

Ground nutmeg, if desired

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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.

No buttermilk in the refrigerator? No problem! Put 2 tablespoons of white vinegar in a measuring glass and fill to the 2-cup line with milk. Let stand for about 5 minutes before using.
Wrap extra pancakes in aluminum foil and seal in a plastic freezer bag. When you’re ready to reheat, remove foil-wrapped pancakes from the bag and place in a 300ºF oven for about 15 minutes or until warm.