Ingredients
-
1 extra large egg, beaten
-
1 tsp. good vanilla
-
2 Tbl. vegetable oil
-
1 1/4 cups flour
-
1 Tbl. (packed) dark brown sugar
-
1 tsp. cinnamon
-
1/2 tsp. regular table salt
-
1/4 tsp. nutmeg
-
1 cup whole milk
-
2 small (or 1 1/2 large) very ripe bananas, chopped or mashed chunky
-
1/4 cup chopped pecans
Instructions
In medium-sized bowl, whisk egg until frothy. Stir in vanilla and vegetable oil.In small bowl, whisk dry ingredients. Dump over egg mixture, add bananas, and stir all just until everything is moistened and mixed but still lumpy. Don't over mix!Using a ⅓ cup measuring cup, pour batter onto a heated, flat griddle. *If using a cast iron griddle, you may need to oil it just a little if your pan isn't super well-seasoned. Only make 2 - 3 pancakes at a time, giving you plenty of room to easily flip them.Cook for about 4 minutes on first side, turning when edges look dry and bubbles stop forming, then cook about 3 minutes on the second side. Remove to a plate as you go along. (*Or, you can place them onto a baking sheet as you cook them, and keep each batch warm in a preheated 200º oven with a sheet of paper towel placed over them so that they don't dry out. *Pancakes also reheat very well in the microwave).Serve hot with butter and warmed maple syrup!Goes well with crisp cooked bacon or sausage links, a piping hot cup of coffee, and a tall glass of milk!
