Feathery Light Delights: Banana-Buttermilk-Pecan Pancakes

Rate this Recipe: 

No votes yet

Ingredients

2 cups all purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs unbeaten
2 cups buttermilk
2 tablespoons vegetable oil
2 bananas mashed
1/4 cup chopped pecans

Instructions

Sift together dry ingredients. Add eggs, one at a time, then buttermilk and oil. Stir until just mixed. Stir in banana and pecans. Fry until dry around edges. Foxglove serves these delightful pancakes with corn cob smoked turkey breast, mango, kiwi, and pure maple syrup from Sugar Hill.

Cooking & Recipes

Credit: 

Foxglove, A Country Inn, Jackson, New Hampshire

Add new comment