Banana Pancakes with Sugared Pecans

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I thought today would be a great day to share this recipe.

For one, it’s Sunday.

Secondly, here in Chicago we’re suppose to be getting a lot of snow so who wouldn’t want to eat banana pancakes all day.

I made these a week or so ago and they are absolutely DELISH!

WARNING: these are not for the faint of heart.

First, we need to make the Sugared Pecans.

What you will need:

  • 1 egg white
  • 1 tablespoon water
  • 1 pound pecan halves
  • 1 cup┬ásugar
  • 3/4 tsp salt
  • 1/2 tsp cinnamon

Preheat oven to 250. Grease a baking sheet. Get two bowls. In one bowl mix the egg white and water. Whip until frothy. In the other bowl mix the sugar, salt and cinnamon. Add the pecans to the egg white mixture and stir until evenly coated. Next, add the nuts to the sugar mixture and toss all the nuts are coated. Spread the nuts on the greased baking sheet. Bake nuts for 1 hour, stirring every 15 minutes.

Now the Banana Pancakes… flapjacks… hot cakes… silly saucers… whatever you want to call them

What you will need:

  • 1 cup pancake mix (follow your box directions and adjust the ingredients below if needed. My pancake mix called for 3/4 milk, 1 tablespoon oil and one egg. Bisquick calls for 1/2 cup milk, one egg and no oil)
  • 1 ripe banana (brown spots required)
  • 3/4┬ácup milk or almond milk (whatever your preference) or 1/2 cup if using bisquick
  • 1/2 tsp vanilla
  • 1 egg
  • 1 tbsp brown sugar
  • a few shakes of cinnamon
  • 1 tablespoon oil (Bisquick does not call for this)

Preheat the griddle. First, mash the banana in a mixing bowl. Next, add all other ingredients and mix. Don’t over mix – lumps are fine! after I had mixed my ingredients together I thought it was too thin (I like thicker cakes) so I added a couple more shakes of batter. Grease the area if your gridde is NOT nonstick. Pour a small amount of batter onto griddle and start making those flapjacks! While they are cooking take some of the pecans in a bag and use the back of a spoon or a rolling pin to smash into smaller pieces. Once the cakes are done top with butter (it’s gotta be real butter – I’m sorry no substitutions here), the sugared pecans and syrup. Now, DIG IN!

Hope you enjoy!

SWAK,

Emily

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