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Cook'n with Betty Crocker 
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Banana-Pecan Pancakes |
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Serves: 27 Print this RecipeLow-Fat Prep: 10 min; Cook: 30 min; Twenty-seven 4-inch pancakes 2 large 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 1. Beat eggs in medium bowl with hand beater until fluffy. Beat in remaining ingredients except pecans just until smooth. Stir in pecans. For thinner pancakes, stir in additional 1 to 2 tablespoons buttermilk. 2. Heat griddle to 375° 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. *If using self-rising flour, omit baking powder, baking soda and salt. NUTRITION FACTS: Calories 90 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 15mg; Sodium 150mg; Carbohydrate 14g (Dietary Fiber 1g); Protein 2g % DAILY VALUE: Vitamin A 0%; Vitamin C 10%; Calcium 4%; Iron 4% DIET EXCHANGES: 1 Starch From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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