Banana-Pecan Pancakes

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Banana-Pecan Pancakes

Makes 27 servings

2 large eggs
2 cups all-purpose flour
2 cups buttermilk
2 cups mashed ripe bananas (4 medium)
1/4 cup granulated or packed brown sugar
1/4 cup vegetable oil
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, toasted, if desired

1. Beat eggs in medium bowl with hand beater until fluffy. Beat in remaining ingredients except pecans just until smooth. Stir in pecans. For thinner pancakes, stir in additional 1 to 2 tablespoons buttermilk.

2. Heat griddle to 375° 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.)

3. 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.

*If using self-rising flour, omit baking powder, baking soda and salt.

Find more great family recipes and meal planning assistance at Dine Without Whine