Ingredients

3/4 c buttermilk

2 tbsp butter, melted

1 egg

1/2 tsp almond extract

1/2 tsp vanilla

1 c cake flour

1/2 tsp baking soda

3 tbsp sugar

1/2 tsp salt

2-3 bananas, sliced thin

1/4 c chopped pecans

Preparation

  1. Combine the buttermilk, butter, egg and extracts in a large mixing bowl. Beat well with a whisk.

  2. Combine the dry ingredients and sift. Add the dry ingredients to the wet all at once and stir just enough to dampen the flour.

  3. Lightly butter a non-stick pan or griddle and place over medium heat. Add batter, about 1/4 cup per pancake. Do not overcrowd the pan or you will end up with one large pancake! Immediately, press several slices of banana and a few pieces of pecan in the pancake. With a spoon, add just a tiny smear of pancake batter on top of each banana slice so it won’t burn when flipped.

  4. Let cook for a few minutes, until bubbles remain on top. Very gently, flip the pancake and continue to cook until golden brown. Keep warm in the oven until all pancakes are cooked.