Name: My Kids' Favorite Banana Pancakes
Yield: Makes eighteen 4-inch pancakes
Ingredients: 2 large eggs; 2 cups buttermilk; 6 tablespoons (3/4 stick) unsalted butter, melted; 1 1/2 cups all-purpose flour; 1/4 cup sugar; 2 teaspoons baking soda; 1/2 teaspoon sea salt; 1 cup diced bananas (2 large); 1/2 cup finely chopped pecans; Nonstick cooking spray or 2 tablespoons unsalted butter

Whether at home or on vacation, pancakes are a family affair at Debra's house every Saturday morning, and banana is her children's favorite kind. But don't limit yourself: blueberries, strawberries, and nectarines all taste equally delicious. Try lightly toasting the pecans for a decidedly adult flavor, or substitute chopped walnuts.

Tip:

These pancakes freeze well and make an "instant" flavor-packed breakfast. Place the pancakes in groups of 3 in individual plastic freezer bags. Just reheat them in your toaster oven or microwave.

Recipe notes

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