Makin' Banana Pancakes

We had a wonderful Sunday yesterday. It felt like a Jack Johnson song: happy, delicious, sunny. It was Regional Conference (a big, long Church meeting), so we used it as an excuse for a church holiday and celebrated with a yummy breakfast and a small road trip with the windows down. Both of these recipes are tried and true and awesome, so enjoy!

Banana-Pecan Pancakes (courtesy of Tyler Florence)
2 cups buttermilk

3 eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 pinch salt

4 tablespoons sugar

1/2 cup pecans, toasted and finely ground (not chopped)

1/2 stick unsalted butter, melted

3 bananas, peeled and sliced in 1/4-inch circles

Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking.
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.

Buttermilk Syrup

(makes about 3 cups or 10-12 servings)

1 1/3 cubes butter

4 cups sugar

2 cups buttermilk

1 1/2 tsp baking soda

4 tsp vanilla

Put all ingredients, except vanilla, in a large, heavy pot and boil for 5 minutes, stirring constantly. It foams up, but settles down later. Remove from heat and add vanilla. Serve or keep refrigerated.