HOWARD L. PUCKETT
Yield
9 pancakes (serving size: 3 pancakes, 1 tablespoon pecans, and 4 teaspoons syrup)

How to Make It

Step 1

Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in banana.

Step 2

Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Cinnamon-Rum Syrup, and sprinkle with pecans.

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