My kids go CRAZY for these pancakes. Forgive the pic...again. Honestly it is all I can do to get a quick picture of these foods before my kids SCARF them down. I always love when I have ripe bananas because these get put on our breakfast menu. These are from this cookbook.
2 large eggs
2 cups all-purpose flour
2 cups buttermilk
2 cups mashed ripe bananas (4 ripe)
1/4 cup granulated sugar or packed brown sugar
1/4 cup vegetable oil
2 tsp baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, toasted (optional)
1. Beat eggs in medium bowl with hand beater until fluffy. Beat in remaining ingredients except pecans just until smooth. Stir in pecans. For thinner pancakes, stir in additional 1 to 2 tablespoons buttermilk.
2. Heat griddle to 375 degrees or heat skillet over medium heat. Grease with butter if necessary.
3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. turn and cook other sides until golden brown.