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1
In a medium-large mixing bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon and salt.
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2
Blend together until all the ingredients are well combined.
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3
In a large mixing bowl, combine buttermilk, egg, vanilla essence, orange zest and oil.
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Mix until all the ingredients are well combined.
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5
Gently fold the flour mixture into the buttermilk/egg mixture, stirring until completely but only just combined.
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Gently fold in the bananas and pecans until completely but only just combined.
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The batter will be lumpy.
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Lumpy is normal: don't worry about it.
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And don't stir any more!
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10
Spray a large non-stick pan with oil, and place over a medium-high heat.
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Pour in 1/3 cup of the batter for each pancake.
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(see Chef's Note below) Depending on the size of your pan, you may have to cook the pancakes in two (or even three) batches.
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13
While completing the pancakes, keep the cooked pancakes warm on the serving dish covered with aluminium foil.
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14
When the pancakes are bubbling in the centre and beginning to firm at the edges, they are nearly ready to turn.
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If you have not made pancakes before, wait a few more moments, about 15 seconds, then turn the pancakes with an egg slide (a non-stick-friendly one if you are using a non-stick pan) and finish cooking.
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The pancakes will take 2-3 minutes each side to cook.
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The pancakes are done if the centre is springy when touched.
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Serve the pancakes on individual plates with berries on top, or serve the pancakes and berries on separate serving dishes.
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19
Or serve with Dancer^'s Banana Lemon Sauce for Pancakes #80841.
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Chef's Note: If you have not made pancakes before, make them a little smaller the first time, perhaps 1/4 cup amounts for each pancake, so that they are easier to turn, but remember that they will then also cook a little faster.
