Prep 10 mins
Cook 20 mins
This recipe is from a cookbook that says that the pancakes are like the ones from the International House of Pancakes (IHOP). I've never had banana nut pancakes from there but I liked the taste of these (even though I didn't make the banana syrup).
- 1⁄2 cup corn syrup
- 1⁄2 cup sugar
- 1⁄2 cup water
- 1⁄4 teaspoon banana extract or 1⁄4 teaspoon banana flavoring
- 1 1⁄4 cups all-purpose flour
- 1 1⁄2 cups buttermilk
- 1 egg
- 1⁄4 cup vegetable oil
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 tablespoon banana extract or 1⁄2 tablespoon banana flavoring
- 1⁄4 teaspoon salt
- 2⁄3 cup chopped pecans
- 1 banana
- Combine syrup ingredients except for extract or flavoring in a small pan over high heat.
- After it boils, remove the pan from heat and add extract or flavoring.
- In a large bowl, combine pancake ingredients except the pecans and banana.
- Using electric mixer, blend until smooth.
- Heat pan or griddle over medium heat and coat it with butter or nonstick cooking spray when hot.
- Pour 1/4 cup portions of batter into the pan (it will spread out to about 4").
- Sprinkle about 1/2 tablespoon of pecans into the center of each pancake immediately after you pour the batter (this cooks the nuts into the pancakes).
- Cook the pancakes for 1 or 2 minutes per side or until golden brown.
- Slice the banana, divide it up and place on top each stack of pancakes.
- Sprinkle remaining nuts on top of each stack of pancakes.