Spiced Banana Nut Pancakes
To prepare pancakes: Combine flour, sugar, baking powder, baking soda, nutmeg and salt in large mixing bowl. Combine buttermilk, egg, oil and vanilla extract in separate bowl; add all at once to flour mixture. Stir until blended but still slightly lumpy. Add pecans. Pour approximately 1/4 cup batter onto a hot, lightly greased griddle or skillet for each pancake. When pancakes have a bubbly surface and slightly dry edges, turn to cook other side. Cook until golden brown, about 2 to 3 minutes per side.
Ingredients
Pancakes:
- 1-1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon Fleischmann's® Baking Powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1-1/2 cups buttermilk
- 1 egg
- 2 tablespoons Mazola® Corn Oil
- 1 teaspoon pure vanilla extract
- 1/4 cup chopped pecans
Banana Topping:
- 2 bananas
- 3 tablespoon butter OR margarine
- 2 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
Method
To prepare pancakes: Combine flour, sugar, baking powder, baking soda, nutmeg and salt in large mixing bowl. Combine buttermilk, egg, oil and vanilla extract in separate bowl; add all at once to flour mixture. Stir until blended but still slightly lumpy. Add pecans.
Pour approximately 1/4 cup batter onto a hot, lightly greased griddle or skillet for each pancake. When pancakes have a bubbly surface and slightly dry edges, turn to cook other side. Cook until golden brown, about 2 to 3 minutes per side.
To prepare banana topping: Peel and slice bananas into 1/4-inch slices. Melt butter in large skillet over medium heat. Add brown sugar and banana slices. Sauté 4 to 5 minutes. Remove from heat and add vanilla extract..
To serve: Place 2 to 3 pancakes per plate, top with about 1/3 cup banana topping, then drizzle with pancake syrup if desired.
