Buttermilk Banana Pecan Pancakes

By Texaschef11

Ingredients

• 3/4 c buttermilk
• 2 tbsp butter, melted
• 1 egg
• 1/2 tsp almond extract
• 1/2 tsp vanilla
• 1 c cake flour
• 1/2 tsp baking soda
• 3 tbsp sugar
• 1/2 tsp salt
• 2-3 bananas, sliced thin
• 1/4 c chopped pecans

Preparation

Step 1

1. Combine the buttermilk, butter, egg and extracts in a large mixing bowl. Beat well with a whisk.

2. Combine the dry ingredients and sift. Add the dry ingredients to the wet all at once and stir just enough to dampen the flour.

3. Lightly butter a non-stick pan or griddle and place over medium heat. Add batter, about 1/4 cup per pancake. Do not overcrowd the pan or you will end up with one large pancake! Immediately, press several slices of banana and a few pieces of pecan in the pancake. With a spoon, add just a tiny smear of pancake batter on top of each banana slice so it won’t burn when flipped.

4. Let cook for a few minutes, until bubbles remain on top. Very gently, flip the pancake and continue to cook until golden brown. Keep warm in the oven until all pancakes are cooked.

Makes 6-8 pancakes, 2 servings.