Southern Living FEBRUARY 2007
1. Combine Pancake Mix and sugar in a medium bowl.
2. Whisk together 1 1/2 cups buttermilk, egg, and oil; add to dry ingredients, whisking just until lumps disappear. Stir in chopped banana and pecans.
3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 2 minutes or until tops are covered with bubbles and edges begin to look cooked; turn and cook 2 more minutes or until done.
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