Every since I had Banana Bacon pancakes at The Bongo Room in Chicago, I’ve been daydreaming about it. The other morning, I really wanted to try making something similar. Well, sadly, I didn’t have bacon, so I decided on pecans instead for a little crunch.  So As I started cooking, I realized I was out of all purpose flour. Doh! However, I had cake flour. I was concerned that the cake flour would have turned out badly, but my craving for the pancakes was stronger than my concern for the flour. Believe it or not… these were the tastiest pancakes I’ve ever made.  I think I’ll always make my pancakes with cake flour from now on!

Buttermilk Banana Pecan Pancake Recipe

3/4 c buttermilk
2 tbsp butter, melted
1 egg
1/2 tsp almond extract
1/2 tsp vanilla
1 c cake flour
1/2 tsp baking soda
3 tbsp sugar
1/2 tsp salt
2-3 bananas, sliced thin
1/4 c chopped pecans

1. Combine the buttermilk, butter, egg and extracts in a large mixing bowl.  Beat well with a whisk.

2. Combine the dry ingredients and sift.  Add the dry ingredients to the wet all at once and stir just enough to dampen the flour.

3. Lightly butter a non-stick pan or griddle and place over medium heat.  Add batter, about 1/4 cup per pancake.  Do not overcrowd the pan or you will end up with one large pancake!  Immediately, press several slices of banana and a few pieces of pecan in the pancake.  With a spoon, add just a tiny smear of pancake batter on top of each banana slice so it won’t burn when flipped.

4. Let cook for a few minutes, until bubbles remain on top.  Very gently, flip the pancake and continue to cook until golden brown.  Keep warm in the oven until all pancakes are cooked.

Makes 6-8 pancakes, 2 servings.