This recipe comes from my Betty Crocker cookbook, and they are definitely the best pancakes ever!
Banana-Pecan Pancakes (I leave out the pecans...)
2 large eggs
2 cups flour
2 cups buttermilk
2 cups mashed ripe bananas (about 4 medium)
1/4 cup granulated or packed brown sugar
1/4 cup vegetable oil
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chopped pecans, toasted, if desired
Beat eggs in medium bowl with hand beater until fluffy. Beat in remaining ingredients except pecans just until smooth. Stir in pecans. For thinner pancakes, stir in additional 1 to 2 tablespoons buttermilk.
Heat griddle to 375 or heat skillet over medium heat. Grease griddle if necessary.
For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
makes about 27 pancakes
1 pancake: 90 calories, 3g fat, 15mg cholesterol, 150mg sodium, 14g carbs, 2g protein.
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Guess what??? This recipe makes some pretty good pumpkin pancakes, too! Simply substitute canned pumpkin for the bananas, sweeten with brown sugar, and add some pie spaces (cinnamon, nutmeg, cloves, etc.)
ReplyDeleteAdded bonus - if you happen to have any cream cheese-egg filling left from making cheese blintzes or pumpkin-swirl bread, you can make "swirl" pancakes by swirling it onto the pancakes before turning them on the griddle. I used a cake decorator's bag an it worked pretty well.
Any one have a recipe for butter-pecan syrup? I think that maybe just right for these pancakes. :)