Fruity Banana Pancakes

By Yankee Magazine

Feb 19 2007


Banana-Pecan Pancakes
Makes: 27 pancakes

2 eggs
2 cups Gold Medal


Beat eggs in medium bowl with hand beater until fluffy. Beat in flour,
buttermilk, mashed bananas, sugar, oil, baking powder, baking soda and salt
just until smooth. Stir in pecans. (For thinner pancakes, stir in additional
1 to 2 tablespoons milk.)

Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with
butter if necessary. (To test griddle, sprinkle with a few drops of water.
If bubbles jump around, heat is just right.)

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.

Serve pancakes with sliced bananas and strawberry halves. Drizzle with syrup
Top with whipped cream; sprinkle with nutmeg.