Step 1

*You may need to add more milk--depending on how much liquid is in the bananas. Mine were just getting freckles so I needed 3/4 cup. I suggest starting with slightly less just in case. Add enough to get a good, thick pancake batter.

Step 2

Melt the butter over medium-high heat in a heavy skillet. When butter starts to sizzle, add the pecans. Stir constantly until nicely toasted and you get that "buttered pecan" aroma. The butter will brown, but that's part of the flavor! Just don't let them burn. Remove from heat and let them cool to room temp.

Step 3

In a large bowl, mix remaining ingredients and add the cooled pecans (yes, add whatever butter remains in the skillet) and stir until combines. Let that sit while you heat and prepare your griddle (or skillet, whatever you cook pancakes in/on). I start with greasing the griddle with about 1/4 tsp butter and rubbing it around the griddle with a paper towel (save the paper towel--because it's good for re-greasing when necessary if you're making a lot of pancakes at one time).

Step 4

Pour batter on griddle/pan using a scant 1/4 cup of batter. When bubbles appear on top of the pancake, flip it and cook for another 3-5 minutes or until the underneath is golden brown.

Step 5

These can be kept warm in a 200 degree F oven while you make the entire batch.

Step 6

Recipe makes 8 pancakes. Since they are rich, 2 pancakes per serving seemed adequate to me, but appetites vary.