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Banana Nut Pancakes

From GARDEN GROVE BED AND BREAKFAST

Yield:

8-10

Ingredients

  • 3 cups all-purpose
  • 5 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ½ cups buttermilk
  • 6 tablespoons butter, melted
  • 4 large eggs
  • 2 tablespoons vanilla extract
  • 1 Freshly ground nutmeg
  • 4 bananas mashed
  • ½ cup chopped pecans or walnuts (optional)

Directions

Mix dry ingredients into a very large bowl.  In another large bowl, whisk together remaining ingredients.  Slowly add wet ingredients to dry ingredients just until combined; do not over mix.  Cover and let rest for 1 hour or refrigerate overnight.

 

Heat pancake griddle to manufacturer recommended temperature.  (If using a frying pan put on medium heat and turn down to med-low after you pour batter into pan.)  Melt butter onto pancake griddle.  Add 1/3 cup batter per pancake.  Cook pancakes 2-3 minutes or until top bubbles, then ip over.  Cook another 2-3 minutes or until cooked through.