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A Southern Lady with a stick of butter

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  • Buttermilk Biscuits
  • Bacon-Wrapped Chicken Breast
  • Banana Nut Bread
  • Banana Bread Flapjacks
  • Bruschetta with Mushrooms and Fontina

Banana Bread Flapjacks

  • Breakfast

YIELDS:4 – 6 servings
TOTAL TIME:0 hours 45 mins

INGREDIENTS
2 c. all-purpose flour, spooned and leveled
1/2 c. finely chopped toasted pecans, plus more for serving
3 tbsp. packed brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. Kosher salt
1 tsp. baking soda
1 1/4 c. Buttermilk
1 c. mashed ripe banana (about 3 medium), plus slices for serving
2 large eggs
1/4 c. unsalted butter, melted, plus more for griddle
pure maple syrup, for serving

DIRECTIONS

  1. Stir together flour, pecans, sugar, baking powder, salt, and baking soda in a bowl. Whisk together buttermilk, banana, eggs, and butter in a separate bowl. Add flour mixture to buttermilk mixture and stir until just combined.
  2. Heat griddle or large nonstick skillet over medium heat; butter. Pour about 1/4 cup batter for each pancake on griddle. Cook until tops are covered with bubbles and edges look dry, 2 to 3 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.
  3. Serve with maple syrup, toasted pecans, and sliced bananas.

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all purpose flour pecan salt syrup
October 26, 2019 Southern Lady

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Banana Nut Bread → ← Bruschetta with Mushrooms and Fontina

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  • Buttermilk Biscuits
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  • Banana Nut Bread
  • Banana Bread Flapjacks
  • Bruschetta with Mushrooms and Fontina
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