Banana-Pecan Pancakes

Name: Banana-Pecan Pancakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 27
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 473 milliliters mashed very ripe bananas (4 medium); 3 mediums bananas, sliced; 59 milliliters granulated or packed brown sugar; 473 milliliters buttermilk; 2 eggs; 473 milliliters Gold Medal® all-purpose flour; 27 servings Maple-flavored syrup; 1 teaspoons salt; 946 milliliters strawberries, cut in half (3 cups); 59 milliliters vegetable oil

Banana-Pecan Pancakes is a vegetarian recipe with 27 servings. One portion of this dish contains around 2g of protein, 3g of fat, and a total of 167 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. It works well as a very affordable morn meal. Head to the store and pick up brown sugar, baking soda, bananas, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

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 additional 1 to 2 tablespoons milk.)

Ingredients you will need

Mashed Banana

Baking Soda

Buttermilk

Pecans

All Purpose Flour

Sugar

Egg

Milk

Salt

Cooking Oil

Equipment you will use

Bowl

Heat griddle to 375°F 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.)

Ingredients you will need

Butter

Water

Equipment you will use

Frying Pan

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.

Equipment you will use

Frying Pan

Serve pancakes with sliced bananas and strawberry halves.

Ingredients you will need

Strawberries