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Spiced Banana Nut Pancake

recipe-spiced-banana-nut-pancakes-1

Cook Time: 20 Minutes

Yield: 4 servings

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Ingredients

Banana Topping

  • 2 bananas
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 3 Tbsp. butter OR margarine
  • 2 Tbsp. brown sugar

Pancakes

  • 1-1/4 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 2 Tbsp. sugar
  • 1/4 tsp. Spice Islands® Ground Nutmeg
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/8 tsp. salt
  • 1-1/2 C. buttermilk
  • 1 egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/4 C. chopped pecans
  • 2 Tbsp. Crisco® Corn Oil

Directions

  1. Combine flour, sugar, baking powder, baking soda, nutmeg and salt in large mixing bowl.
  2. Combine buttermilk, egg, oil and vanilla extract in separate bowl; add all at once to flour mixture.
  3. Stir until blended but still slightly lumpy. Add pecans.
  4. Pour approximately 1/4 C. batter onto a hot, lightly greased griddle or skillet for each pancake.
  5. When pancakes have a bubbly surface and slightly dry edges, turn to cook other side.
  6. Cook until golden brown, about 2 to 3 minutes per side.
  7. To prepare banana topping: Peel and slice bananas into 1/4-inch slices.
  8. Melt butter in large skillet over medium heat.
  9. Add brown sugar and banana slices.
  10. Sauté; 4 to 5 minutes.
  11. Remove from heat and add vanilla extract.
  12. Place 2 to 3 pancakes per plate, top with about 1/3 C. banana topping, then drizzle with pancake syrup if desired.

Spiced Banana Nut Pancake

recipe-spiced-banana-nut-pancakes-1

Cook Time: 20 Minutes

Yield: 4 servings

Ingredients

Banana Topping

  • 2 bananas
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 3 Tbsp. butter OR margarine
  • 2 Tbsp. brown sugar

Pancakes

  • 1-1/4 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 2 Tbsp. sugar
  • 1/4 tsp. Spice Islands® Ground Nutmeg
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/8 tsp. salt
  • 1-1/2 C. buttermilk
  • 1 egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/4 C. chopped pecans
  • 2 Tbsp. Crisco® Corn Oil

Directions

  1. Combine flour, sugar, baking powder, baking soda, nutmeg and salt in large mixing bowl.
  2. Combine buttermilk, egg, oil and vanilla extract in separate bowl; add all at once to flour mixture.
  3. Stir until blended but still slightly lumpy. Add pecans.
  4. Pour approximately 1/4 C. batter onto a hot, lightly greased griddle or skillet for each pancake.
  5. When pancakes have a bubbly surface and slightly dry edges, turn to cook other side.
  6. Cook until golden brown, about 2 to 3 minutes per side.
  7. To prepare banana topping: Peel and slice bananas into 1/4-inch slices.
  8. Melt butter in large skillet over medium heat.
  9. Add brown sugar and banana slices.
  10. Sauté; 4 to 5 minutes.
  11. Remove from heat and add vanilla extract.
  12. Place 2 to 3 pancakes per plate, top with about 1/3 C. banana topping, then drizzle with pancake syrup if desired.

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