1/4 Cup chopped pecans
1 Cup pancake syrup
2 Tablespoons butter
1 Cup milk
1 1/2 Cup all purpose flour
2 Teaspoons baking powder (not baking soda)
1 Tablespoon sugar
1/2 Teaspoon vanilla extract
1/2 Teaspoon salt
1 Teaspoon vegetable oil
2 Ripe bananas
Prepare Syrup: Pour pancake syrup into sauce pan. Add 2 tablespoons butter (more for an extra buttery taste). Chop pecans to a fine consistency. Place over 1/4 heat and bring to a very slow simmer. Reduce heat and stir occasionally. Do not let it enter a fast simmer or boil.
Prepare Pancakes: In a mixing bowl, combine milk, 2 eggs, vanilla extract and vegetable oil. Whisk to a smooth consistency. Next, add salt, sugar baking powder and all purpose flour. Whisk until nearly smooth but some small flour bubbles. Slice bananas thin.
Preheat oven on bake at 200 degrees so you can keep pancakes warm as you cook them.
Preheat frying pan just under medium heat. Add a bit of butter and coat bottom of pan. Pour in 1/4 cup of pancake batter and place banana slices on top according to your own taste. Cook about three minutes. When small bubbles appear on top and the batter appears firm, not runny, flip the pancake. It should be golden brown. Cook the second side for about three minutes and flip; it, too should be golden brown. If either side is not cooked enough for you, you can add another minute or two of cooking time.
For thicker pancakes, add a little more flour to the batter mix. For thinner pancakes add a little more milk.
Place each finished pancake on a cookie sheet in the oven.
You should have 8-10 pancakes by the time you’re through. (To speed the process, you can cook the pancakes on more than one frying pan.)
Serve the banana pancakes with the butter pecan syrup.
Congratulations! You just made banana pancakes with butter pecan syrup. Please visit StepByStepChef.com for easy recipes and free YouTube video links for dozens and dozens more delicious meals.