Amber likes to serve these pancakes for brunch. Diced fresh pineapple would be a delicious alternative to the bananas.
Recipe information
Total Time
20 minutes
Yield
Makes about 18 pancakes
Ingredients
1 1/4 cups whole wheat flour
3/4 cup unbleached all purpose flour
3 tablespoons sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 cups whole milk
2 large eggs
1 teaspoon vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted, plus more for frying and serving
3 large bananas (about), peeled, cut into 1/4-inch-thick rounds
1 cup (about) pecan halves
Pure maple syrup
Preparation
Step 1
Preheat oven to 300°F. Place baking sheet in oven. Whisk first 5 ingredients in large bowl. Whisk milk, eggs, and vanilla in medium bowl, then whisk in 1/4 cup butter. Stir milk mixture into dry ingredients.
Step 2
Heat large nonstick griddle or skillet over medium heat; brush with butter. For each pancake, drop 1/4 cup batter onto griddle. Arrange 3 banana rounds and 3 pecan halves on each pancake. Cook until brown, about 2 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, bananas, and pecans. Serve with syrup and butter.
