Banana Pecan Pancakes

Leftover cooked pancakes can be wrapped in plastic and frozen in an airtight bag for up to a month. Thaw and heat them in a toaster oven for 5 to 6 minutes, or until hot, or microwave a stack of them on high for 2 to 3 minutes.

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups buttermilk
1/4 cup vegetable oil
2 large eggs
1 cup thinly sliced bananas
1/2 cup chopped Georgia pecans
Maple syrup or honey

Place the flours, sugar, baking powder and salt in a mixing bowl. Stir to combine. In a small mixing bowl, beat together the buttermilk, oil and eggs until well blended. Add buttermilk mixture to the flour mixture and stir until just smooth. Fold in the bananas and pecans.

Heat a lightly greased griddle or large cast iron skillet over medium-high heat until hot, or until a few drops of water dance on the surface.

For each pancake, ladle about 1/4 cup of the batter onto the hot griddle. Cook about 2 minutes, or until the top is covered with bubbles and the edges look dry. Turn the pancakes and cook for 1 to 2 minutes more, or until the undersides are brown. Keep warm in the oven before serving. Serve with maple syrup or honey.

Makes 12 pancakes
Source: Georgia Pecan Commission