Banana Nut PancakesFrom GARDEN GROVE BED AND BREAKFAST
- 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.