½ cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
¼ cup melted butter
1 large egg
1¼ cups buttermilk (or make your own)
pinch of kosher salt
1½ cups smashed or pureed banana
1 cup chopped pecans
Preheat a skillet over medium heat. Add butter to pan. Using a ¼ cup measuring cup, pour the batter onto the hot pan. When the edges start to bubble, flip the pancakes. They should be light brown. Cook on the other side until light brown.
Makes 16 pancakes (4 adult servings)
Recipe printed from http://TheSlowRoastedItalian.com/
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