-
1
In a bowl, mix together all the dry ingredients.
-
2
Make a well in the center and pour in the milk.
-
3
Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
-
4
Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
-
5
Peel bananas, placing in a seperate bowl. (You may want to reserve half a banana for the syrup, see below). Mash with fork, then stir into pancake mix.
-
6
Add chopped pecans.
-
7
Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour desired amount of pancake mix.
-
8
When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
-
9
Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
-
10
Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.
-
11
To add even more flavor, I use store bought bottled syrup, place 1 cup in small saucepan, add 1/2 reserved banana, in slices, and heat until just warm. The banana adds SO much flavor! I dip the syrup over the pancakes without the banana chunks, but you can do either way.
