Gingerbread Banana Pecan Pancakes
Serves 715 mins prep15 mins cook
Inspired by the Gingerbread Banana Pecan pancakes from the magnolia cafe in Austin, these pancakes are my favorite for the colder months!
0 servings
What you need
oz molasses
tsp ground ginger
oz espresso
tsp vanilla extract
tsp ground cinnamon
oz buttermilk
oz olive oil
tsp baking soda
tsp baking powder
tsp fine sea salt
oz pecan nuts
Instructions
Prep 1 Roughly chop the pecans if using and slice the bananas into 1/2" thick slices. Batter 3 In a medium mixing bowl, whisk together the flour, salt, baking soda, and baking powder, cinnamon, all spice, and ginger. 4 In a separate large bowl whisk the eggs, sugar, and vanilla together. Then add in the buttermilk, molasses, olive oil, and espresso and whisk again. 5 Place your non stick skillet over low heat (if gas, medium low if electric), and let it heat slowly. 6 Pour the whisked together dry ingredients into the wet and whisk until just combined. Cook the pancakes 8 If not using a non stick skillet, add a teaspoon of butter to the pan and let it melt. Swirl it around so that it covers the pan. 9 Use a 1/2 cup ladle or measuring cup to scoop the pancake batter. Gently pour it onto the hot (but not too hot) pan. Then add another scoop right on top. 10 Lay 1/2" thick banana slices over the batter and gently press them down. Sprinkle the surface of the pancake with a tablespoon or two of chopped pecans in between the banana slices. 11 The pancake batter should be bubbling and the edges should start to look dry. Use a spatula to check underneath the pancake, it should be a dark golden brown. 12 Once it's ready to flip, quickly and confidently slide the spatula just to the right of the center of the pancake and flip. 13 If any of the batter or a slice of banana fly a little outside the edge of the pancake just nudge them back under. 14 Cook for a couple more minutes. It's ready when if you tap the top of the pancake it doesn't wiggle and jiggle anymore. 15 Once cooked, slide the pancake onto a plate. Keep it warm in the microwave or in the oven at 200 F while you cook the rest. 16 If the pancake is getting too dark before the edges have set at all, turn the heat down. If the pancake isn't browning you can turn the heat up a little but be careful because once the pan is hot it's hard to cool it off. Better to go low and slow. 17 Serve with salted butter, maple syrup, and a sprinkling of chopped pecans.View original recipe