Banana pancakes are big time in my house. BIG TIME. We make them almost every weekend- just our favorite pancake recipe with sliced bananas thrown in after pouring the batter on the griddle. My son prefers raspberries in his, but my husband and I are all about the bananas. This recipe here is a little different. The pancakes are more like banana bread- with mashed bananas mixed right on into the batter. The recipe comes from an older “Bridal Edition” Betty Crocker Cookbook that I’ve had hidden on my shelves for a number of years: Banana- Pecan Pancakes
These are not big, thick, fluffy pancakes. The mashed banana makes them a softer pancake than the usual sort. I rather liked them that way for a change. Thinner, softer pancakes made eating a stack of them a little more manageable, and I didn’t feel as disgustedly stuffed. If you’d like them to be a fluffier pancake, I’d add a small amount of flour (maybe 1/4 cup) to the batter.
The pecans are easily an optional choice. I preferred mine with lightly toasted pecans on top, and my husband (infamously known for not being a lover of nuts) ate his pancakes without. Plenty of warm maple syrup drizzled on top was the right choice for these. Happy weekend
Yield: Ten to twelve 5-inch pancakes
Prep Time: 10 min
Cook Time: 12 min
Banana- Pecan Pancakes
1 large egg
1 cup all-purpose flour
1 cup buttermilk
1 cup mashed ripe banana (about 2 medium)
2 tablespoons packed brown sugar
2 tablespoons vegetable or canola oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans, toasted (optional- but so good!)
1. In a medium bowl, beat the egg with a whisk until it's a little fluffy. Whisk in all of the remaining ingredients, except for the pecans, and mix until smooth.
2. Heat a large skillet or griddle to medium heat. Spray with nonstick spray.
3. For each pancake, scoop 1/4 to 1/3 cup batter onto the heated surface. Cook pancakes until puffed and dry around the edges. Turn and cook other sides until golden brown.
Source: RecipeGirl.com (adapted from Betty Crocker's Cookbook: Bridal Edition)
Malted Dark Chocolate Chip Cookies Next Post »
Spinach Salad with Chicken, Avocado and Goat Cheese