Friday, April 25, 2014

Banana pecan pancakes

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.

3/4 c flour
1 1/2 T sugar
3/4 t baking powder
1/4 t salt
3/4 c milk
1 1/2 T butter, melted
1 egg, lightly beaten
1 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)
Mix the dry ingredients in a bowl, whisking them together.
Mix the wet ingredients (milk, melted butter, and egg) in another bowl (or add the butter and egg to the measuring cup with the milk).

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.
Flip when bubbles appear throughout the pancake.
Serve with maple syrup.  You can also serve with some Nutella (although one should probably choose to use either syrup or Nutella on an individual pancake).

I sometimes add unsweetened shredded coconut to these pancakes as well, which is also tasty.  

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