Banana and Pecan Pancakes

Servings:

Author: Debby – www.AFeastfortheEyes.net

Breakfast Brunch

American

Buttermilk Pancakes Pancakes

Instructions

1 In a mixing bowl, using a spatula mash the butter with the maple syrup and honey
until well blended. Roll it up in the paper, like a tube and twist the ends.
Chill in the refrigerator for 30 minutes.
2 Preheat the oven to 200 degrees F.
3 In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they
are well combined.

In a separate bowl mix the flour, baking powder, soda, salt, and sugar.

Combine the wet ingredients with the dry and stir with a spoon to get rid of the
lumps.

Fold in the pecans, most of the melted butter and whisk until batter is smooth.

Heat a griddle or skillet over medium low heat and swirl around a little melted
butter to keep the pancakes from sticking. Using a ladle pour the batter into
the pan.
4 Cook the pancakes on 1 side until they are set and then lightly press the
bananas into the batter.

When small bubbles appear on the uncooked surface, flip the pancakes and cook
until golden on both sides, about 8 minutes.

Transfer pancakes to a warming plate in the oven while you make the rest.
5 Slice the maple-honey butter, layer it between the stack of pancakes and place
in the oven to melt for 1 1/2 minutes.

Sprinkle with confectioner's sugar and candied pecans.