While Independence is where I grew up, after I married, I lived and worked in the western United States for 25 years. When I would return to Independence to visit family and friends, I often stayed with my dear friend Donna. On every visit she would treat me to the most delicious Banana Nut Pancakes. I looked forward to them every visit. I recently served these cakes at the Inn and they were met with rave reviews. In a nod to enduring friendships and pancake lovers everywhere, here is my version of those cakes.
Banana Nut Friendship Pancakes
Makes 6-8 Pancakes
Pre-packaged Pancake Mix - Such as Hungry Jack Buttermilk Complete Mix)
1 Teaspoon plus ½ Teaspoon Vanilla Extract
½ Teaspoon Banana Extract (optional)
1 large or two medium very ripe bananas (bananas will have dark spots on peel)
Nonstick buttery spray
2 large bananas (bananas will have bright yellow peel)
¾ Cup Pecan Pieces
1 Cup Pure Maple Syrup
1 Tablespoon Butter
Following directions on your pre-packaged pancake mix, prepare enough batter to make 6-8 pancakes.
ADD to prepared pancake batter - peeled and mashed ripe bananas;
plus 1 teaspoon vanilla extract and the banana extract.
Mix well to distribute the banana.
Using a griddle or skillet, coat with nonstick buttery spray, cooking pancakes according to directions on the mix.
Meanwhile, add pecan pieces to a dry skillet toasting over medium heat. Do not cook on high as the pecans will burn easily. Stir gently until you begin to smell the pecans and they start to turn brown. Remove from heat and set aside.
In a small saucepan, add syrup, butter, and ½ teaspoon of vanilla extract, warm over medium heat; stir to combine.
Place two pancakes on a plate. Top with ½ peeled, sliced large banana and two tablespoons of pecans. Pour over warmed syrup mixture. Enjoy!