Whole Wheat Pancakes with Bananas and Pecans

20 minutes – makes about 18 pancakes, serves 6

1 ¼ cups whole wheat flour
¾ cup unbleached all purpose flour
3 tablespoons sugar
4 teaspoons baking powder
¾ teaspoon salt
2 cups milk
2 large eggs
1 teaspoon vanilla extract
¼ cup (1/2 stick) unsalted butter, melted, plus more for frying and serving
3 large bananas, peeled, cut into 1/4-inch-thick rounds
1 cup pecan halves
Pure maple syrup

1. Preheat oven to 300°F. Place baking sheet in oven. Whisk first 5 ingredients in large bowl.

2. Whisk milk, eggs, and vanilla in medium bowl, then whisk in 1/4 cup butter. Stir milk mixture into dry ingredients.

3. Heat large nonstick griddle or skillet over medium heat; brush with butter. For each pancake, drop ¼ cup batter onto griddle. Arrange 3 banana rounds and 3 pecan halves on each pancake. Cook until brown, about 2 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, bananas, and pecans. Serve with syrup and butter.

Note: I didn’t have bananas, pecans or maple syrup on hand when I made this. The pancakes held their own when paired with honey and ginger preserves.


from bon appétit

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