Feathery Light Delights: Banana-Buttermilk-Pecan Pancakes


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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


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


Foxglove, A Country Inn, Jackson, New Hampshire

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