Its Sunday and at The Slow Roasted Italian that means its "Family Time". Every Sunday I post dishes that you would likely find or serve for a Sunday family get together. Picture the family gathered around the table with casserole dishes all over the center. Lots of laughter, stories and love... That is Sunday Dinner and that is "Family Time".
This Sunday, I bring you Banana Bread Pancakes with Toasted Pecans. Pancake Sunday breakfast, but a family affair, nonetheless. This is a new recipe for us and I have to say we are all in love with these pancakes. This has definitely replaced our standard banana pancake recipe. Em devoured 2 1/2 pancakes! I know you will love these!
Recipe adapted from Georgia Downard
Banana Bread Pancakes with Toasted Pecans
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
4 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups buttermilk (or make your own)
2 large eggs
6 tablespoons butter, melted
1 teaspoon vanilla
2 very ripe medium bananas (about 12 to 14 ounces)
1 cups pecans, toasted lightly and chopped
Softened butter, for cooking the pancakes
In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, eggs, butter and vanilla.
Whisk the dry ingredients into the liquid until combined well.
Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil. Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute.
Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
Click here for a printable version of this recipe - The Slow Roasted Italian.com