This week, there was maple syrup in the box, so I made some banana pecan pancakes.
The basic pancake recipe is from the Joy of Cooking. The ingredients below are for a half batch of that recipe, plus the added ingredients of a mashed banana and some chopped pecans, which makes about 16 3" pancakes.
Mix the dry ingredients in a bowl, whisking them together.3/4 c flour1 1/2 T sugar3/4 t baking powder1/4 t salt3/4 c milk1 1/2 T butter, melted1 egg, lightly beaten1 banana, mashed (a good opportunity to use overripe bananas)chopped pecans (I didn't measure, but I'd guess that it was less than a 1/4 cup)
Pour the wet ingredients into the dry ingredients. Whisk gently until just blended.
Add the mashed banana and chopped pecans. Blend gently until just combined.
Cook the pancakes on a non-stick griddle or pan. You'll know the pan is hot enough when drops of water sizzle on it.
I sometimes add unsweetened shredded coconut to these pancakes as well, which is also tasty.