Banana-Pecan Pancakes Recipe
High Cotton Food Styling & Photography
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Ingredients
1 1/4 cups whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten
2 cups buttermilk
2 tablespoons melted butter
2 tablespoons honey
1 cup diced bananas
1 cup chopped, toasted pecans
Instructions
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten
2 cups buttermilk
2 tablespoons melted butter
2 tablespoons honey
1 cup diced bananas
1 cup chopped, toasted pecans
1. Combine first 5 ingredients in a medium bowl. In another bowl, combine eggs, buttermilk, butter and honey; add to flour mixture and stir until blended.
2. Oil and preheat a large skillet. Pour batter, using a 1/8-cup measure, into skillet. Arrange banana slices on top and sprinkle on pecans. Flip when bottoms are browned and cook other side. Makes about 20 (4-inch) pancakes.
Recipe by Margaret Fox, "Morning Food," March 11, 2007
2. Oil and preheat a large skillet. Pour batter, using a 1/8-cup measure, into skillet. Arrange banana slices on top and sprinkle on pecans. Flip when bottoms are browned and cook other side. Makes about 20 (4-inch) pancakes.
Recipe by Margaret Fox, "Morning Food," March 11, 2007
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