Banana Pecan Pancakes: The Best Banana Pecan Pancakes Recipe from Cook'n

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	Banana Pecan Pancakes

Serves: 27

Serving Size: one 4-inch pancake
No time for pancakes in the mornings? Try the breakfast-for-dinner approach and make sure these wonderful pancakes are on your menu.

Print this Recipe

   2 eggs
   2 cups all-purpose flour
   2 cups buttermilk
   2 cups mashed 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
   3 cups strawberries halves
   Maple 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 addition 1 to 2 tablespoons milk.)

2. Heat griddle or skillet over medium heat or to 375°. Grease heated griddle, 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.

1 PANCAKE: Calories 105 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 15mg; Sodium 150mg; Carbohydrates 18g (Dietary Fiber 1g); Protein 2g.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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