"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Banana-Pecan Pancakes Recipe

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This recipe for Banana-Pecan Pancakes, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Maschke
Added: Saturday, January 19, 2008


2 eggs
2 C. flour
2 C. buttermilk
2 C. mashed ripe bananas (4 medium)
1/4 C. brown sugar
1/4 C. vegetable oil
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 C. chopped pecans, toasted

For Garnishing serve with:
3 medium bananas, sliced
3 cups strawberries, halved
Maple flavored syrup
Sweetened whipping cream

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.
Heat griddle to 375. Grease with butter if necessary (I spray with a little Pam). Test by sprinkling a few drops of water on griddle, if it bubbles or jumps around, the heat is just right.
For each pancake, pour slightly less than 1/4 C.batter onto griddle. Cook pancakes until puffed and dry around edges. Turn and cook on other side until golden brown.
Serve pancakes with sliced bananas and strawberry halves. Top with whipped cream.

Number Of Servings:
Number Of Servings:
27- 4 inch pancakes
Personal Notes:
Personal Notes:
My favorite!




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