Banana Hotcakes with Honey-Pecan Butter
Ingredients
Hotcakes:
- 1 C. All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/8 tsp Ground Nutmeg
- 2 Tbsp Sugar
- 1 Egg
- 1 C. Milk
- 3 Tbsp Salad Oil
- 1 C. Mashed Bananas
- 2 tsp Lemon Juice
Honey-Pecan Butter:
- 1/3 C. Pecans
- 1/2 C. Butter or Margarine Soften
- 1/4 C. Honey
Instructions
Hotcakes:
- Stir together flour, baking powder, salt, nutmeg, and sugar.
- In a large bowl, beat egg with milk. Mix in oil, then bananas and lemon juice.
- Add four mixture. Stir just until combined. (Batter can be a little lumpy)
- Grease seasoned pancake griddle if necessary, and place over medium heat until a few drops of water dance on the hot griddle. Using a scant 1/4 C. batter for each hotcake, our the batter onto hot griddle.
- Cook hotcakes on first side until they are puffed, full of bubbles, and look dry at the edges.
- Then turn and cook until second side is golden brown. Serve with Honey-Pecan Butter.
- Makes 16 to 18 - 3 1/2” hotcakes.
Honey-Pecan Butter:
- Spread Pecans in a shallow pan and toast in a 350 degree F. oven for about 8 minutes; Cool.
- Chop toasted pecan finely.
- In a medium bowl beat soften Butter or Margarine until fluffy; beat in Honey until well combined.
- Then mix in chopped pecans.
- *If made ahead, cover and refrigerate. Let stand at room temperature to soften before serving.
- ~Makes about 1 cup.
