Banana And Pecan Pancakes With Maple Butter Tylers Ultimate Recipes

BANANA AND PECAN PANCAKES WITH MAPLE BUTTER

Steps:

• Preheat the oven to 200 degrees F.
• In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
• Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
• To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
• In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.

BANANA-PECAN PANCAKES

Steps:

• Beat eggs in medium bowl with hand beater until fluffy. Beat in flour, buttermilk, mashed bananas, sugar, oil, baking powder, baking soda and salt just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
• Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
• For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
• Serve pancakes with sliced bananas and strawberry halves. Drizzle with syrup. Top with whipped cream; sprinkle with nutmeg.

BANANA PECAN BUTTERMILK PANCAKES

Steps:

• Finely grind 1/2 C of the pecans in a food processor, or chop them into a fine powder. Coarsely chop the remaining 1/4 C pecans and reserve. Transfer the ground pecans to a large bowl. Add the flours, sugar, baking powder, salt and flaxseed (if using) and whisk until combined.
• In another bowl, whisk the eggs, butter, milk, buttermilk and vanilla until frothy. Pour the wet ingredients into the dry ingredients and stir until just combined (don't overmix or your pancakes won't rise properly). Fold the reserved 1/4 C of chopped pecans into the batter.
• Heat a large skillet (I use non-stick) over medium heat. Brush the the skillet with butter; keep the surface buttered well throughout cooking to prevent the bananas from sticking. Pour 1/4 C of the batter onto the skillet for each pancake. Lay about 5 banana slices onto each onto each pancake and cook until small bubbles form and pop on the surface and the bottom is golden brown. Flip the pancakes and cook until golden brown, 6-8 minutes.
• Garnish with extra bananas and pecans and drizzle with syrup and enjoy!