1Tbspgranulated sugar mixed with 1/2 tsp cinnamonfor sprinkling on top
maple syrup or caramel syrup, butter and banana slices for serving
Instructions
Pecans: Preheat oven to 350°F. Spread pecans in a single layer on a sheet pan. Roast for 6-8 minutes, then set aside to cool.
Pancakes: In a medium size mixing bowl, use a whisk to sift together flour, brown sugar, baking powder, cinnamon, baking soda, salt and nutmeg. Set aside.
In a separate bowl, whisk together buttermilk, banana, butter, eggs and vanilla until fully combined.
Add the wet to the dry ingredients. Mix with a large spoon or spatula until fully blended. Let stand 5 minutes.
Prepare: Heat and lightly oil a griddle or non stick frying pan over medium high heat.
Use a standard size 4 ounce ice cream scoop or a 1/3 cup measuring cup to divide the batter pouring into pan in even size circles.
Fry in batches, for about 1-2 minutes per side. Keep warm between batches. Add additional oil as needed between batches.
Serve immediately drizzled with syrup topped with butter, banana slices and a sprinkle of pecans and cinnamon sugar.