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.
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 information
Yield
Makes eighteen 4-inch pancakes
Ingredients
Preparation
Step 1
In a medium bowl, whisk together the eggs and buttermilk. Stir in the melted butter.
Step 2
In a small bowl, mix the flour, sugar, baking soda, and salt together.
Step 3
Add the dry ingredients to the wet ingredients, stirring until just combined — don't worry if there are a few lumps. Stir in the bananas and pecans.
Step 4
Lightly grease a large sauté pan or griddle with the nonstick spray or butter. Heat the pan until hot and then spoon out 3 tablespoons of batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Turn the pancakes over and cook for another minute.
Step 5
Transfer the cooked pancakes to an ovenproof dish and place in a warm oven until the entire batch is ready to be served.
