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1
Preheat the oven to 200 degrees F.
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2
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined.
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3
In a separate bowl mix the flour, baking powder, soda, salt, and sugar.
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4
Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps.
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5
Fold in the pecans, most of the melted butter and whisk until batter is smooth.
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6
Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking.
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7
Using a ladle pour the batter into the pan, see Cook's note*
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8
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter.
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9
When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes.
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10
Transfer pancakes to a warming plate in the oven while you make the rest.
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11
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes.
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12
Sprinkle with confectioner's sugar and candied pecans.
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13
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
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14
2 sticks unsalted butter, softened
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15
1/4 cup pure maple syrup
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16
2 tablespoons honey
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17
1 piece parchment or greaseproof paper
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18
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended.
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19
Roll it up in the paper, like a tube and twist the ends.
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20
Chill in the refrigerator for 30 minutes.
