Banana Pecan Buttermilk Pancakes

Recipe Ingredients

2 cups	125g / 4.4oz	Flour
2 1/2 teaspoons	12ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Salt
1 1/2 cups	355ml	Buttermilk
2 cups	396g / 13oz	Eggs (large)
6 tablespoons	90ml	Butter - melted
1/2 teaspoon	2.5ml	Vanilla - or to taste
2 teaspoons	10ml	Very ripe bananas - (abt 12 to 14 oz) (medium)
2/3 cup	157ml	Pecans - toasted lightly,
		And chopped
		Softened butter or vegetable oil - for cooking pancakes
		Berry-Maple Syrup - (see recipe)

Recipe Instructions

In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, eggs, butter and vanilla. Whisk the dry ingredients into the liquid until combined well.

Chop fine the banana and add it to the batter along with the pecans.

Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil. Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute.

Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute. Serve with Berry-Maple Syrup.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9506) - from the TV FOOD - NETWORK

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