Banana Nut Pancakes

• 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)

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.