Dessert: Banana Nut Pancakes

You show me a banana and I’ll show you my favorite pie, my favorite muffins, and now, my favorite pancakes. A few weeks ago I was chatting with my mom Noni on the phone and she mentioned she’d been buying bananas every week, letting them get to the speckl

Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon white sugar
2 ripe bananas
1 1/4 cups milk
1 egg
4 tablespoons butter, melted
1/2 cup chopped pecans
Vegetable oil, for pan-frying
Maple syrup, for serving

Instructions

Sift together the flour, baking powder, salt and sugar in a large mixing bowl then set it aside.
In a separate bowl, mash together the bananas with the milk, egg and melted butter.
Make a well in the dry ingredients and pour in the wet, stirring to combine, then stir in the nuts. Allow the batter to rest at room temperature for 30 minutes.
Heat a large sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes. (See Kelly's Notes.)
In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking them until they're no longer doughy in the center. Serve the pancakes with your choice of toppings, including maple syrup, fresh fruit or whipped cream.

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